Northeast Gardening: Let's Talk Turkey - Year-End Edition, 1 by WNYwillieB

WNYwillieB wrote:
That is quite the list, I am envious that one could have the time for all that fun!

Karen: I'll post the potato bread recipe. It's my fav. bread recipe.

Jen: I don't use "tons" of crisco, just enough to rub through the paper, which must be completely saturated. What doesn't rub through from the inside, I finish up from the outside. I stick my hand/arm in an old bread bag, trust me, you'll not want a greasy arm.

Do with the turkey what you will before you place it in the bag. I never do anything to it, just throw it in, unseasoned. You can do anything, peanut butter, rosemary, oranges, what ever, I would imagine.

Once it is inside the bag, seal the open end tightly and completely shut.

If a big bird, fold over the opening and staple it shut, that's what I do. If small enough (like the photo), you can just fold over the opening so the bird sits on top of it to roast. If two big to fold the opening over and staple, simply use two bags.

It is important to make sure the bag is sealed shut, as I think the superheated steam is what cooks and moistens the bird. For gravy, I simply strain the pan drippings, add water and cornstarch. Even withOUT any seasonings the gravy is always tasty (I believe the turkey has broth in it).

Here is a picture of the turkey in the bag as it sits in the roaster on the oven shelf. This is after the 500ºF hour and the 400ºF hour, just as I turned it down to 300ºF. You can see, I just folded the open part of the grocery bag underneath the entire thing so the bird sits on top of it and seals it shut.

I hope that made some sense!

(I see I need to clean the oven again! oops)