Things You'll Need:
- Fresh or thawed Turkey
- Roasting Pan - large enough for the turkey to fit.
- Stuffing - see recipe link
- A large paper grocery bag - Yes, a paper bag.
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Step 1
Remove neck and gizzard package from the turkey's cavity. Loosen the legs from the holder that may have been inserted into the turkey. Wash the turkey inside and out with cold running water, rubbing the skin to remove any rough top skin
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Step 2
Remove any loose veins from inside the turkey. If you wish (I do), you may remove the “sweet bread”, this is two small organ like things just inside the turkey, near the tail. I know this sounds gross, but I feel better about eating it when it’s all cleaned out.
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Step 3
Preheat oven to 350 degrees. Place the turkey, breast side up in the roasting pan. If you are using a foil roasting pan, make sure to put it on a large cookie sheet or the bottom of a broiler pan for stability. Bend the wings back under the turkey body. This takes a little twisting motion to make this happen.
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Step 4
Stuff with your favorite stuffing, or use my easy traditional recipe at http://www.associatedcontent.com/article/1035144/traditional_thanksgiving_turkey_stuffing.html?cat=22. It’s the first one, “Wanda’s Stuffing” recipe. Pack the stuffing in tight and use both cavities if you have lots of stuffing.
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Step 5
Add ½ cup of water to the roasting pan and place on the bottom rack of the oven. The turkey will release juices of it’s own, so you don’t need much water.
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Step 6
Roast for 45 minutes to 1 hour and remove from oven.
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Step 7
Take the paper grocery bag, cut the bottom off and cut up the seam. You will now have a sheet of paper. Cut bag to drape over the turkey. The writing side of the bag should be up, not touching your turkey. Don’t worry if the bag touches the pan a bit, unless you have a gas oven, then make sure it isn’t long enough to catch on fire from the flames. I know this sounds strange, but I have done this at least 40 times and have never had the bag catch fire.
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Step 8
Return the paper bag covered turkey to the oven. Adjust bag if necessary. Close the oven door and roast another 3 to 3 ½ hours.
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Step 9
Check turkey – if too much liquid has accumulated in the roasting pan, carefully remove some and save for gravy. Remove the paper bag and continue roasting for another hour.
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Step 10
When you shake the turkey’s leg and it comes loose, the turkey is done!
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Step 11
Remove from oven, and remove stuffing. By the time you have the stuffing out, the turkey will be ready to carve. Enjoy!
