A shortened cooking time can be achieved by cooking a turkey in an oven-safe roasting bag.In addition to preparing the turkey, you'll also need to prepare the bag for use.
Step 1: Take the turkey out of the freezer.
You have to thaw the turkey before cooking it.It's a good idea to put it on a tray in your refrigerator three days in advance.Give a turkey at least one day's thaw time for every 4 lbs.You can thaw the turkey with cold water.Remove the turkey from the freezer six hours in advance and place it in a clean sink.Change the water every 30 minutes.
Step 2: The temperature in the oven should be 350 degrees Fahrenheit (175 degrees Celsius).
You can position one rack on the second-to-bottom rack ledge in the oven.Changing the position of the rack will allow the bag to expand as it cooks.If the bag touches the sides of the oven, the plastic will melt.Pull out your roasting pan as well.The pan must be large enough to prevent the bag from hanging over the sides.
Step 3: The neck and giblets should be removed.
Pull out the neck and giblets from the turkey after it has been removed from its plastic or paper wrappings.As you remove the giblets, keep the turkey in a clean sink.The neck and giblets should be easy to remove from a turkey that has been frozen.The neck and giblets can be used to make turkey gravy, stock, or other similar recipes.
Step 4: Remove the turkey's skin.
Take the turkey out of the water.The interior and outer skin should be cleaned.Clean paper towels are used to dry the turkey.Do not reuse these paper towels.
Step 5: Stuff the turkey if you want.
You can cook turkey both ways using this method.If you want to stuff the turkey, you need to pack the stuffing now.Place a skewer through the ends of the open turkey cavity after packing in the stuffing.Stuffing the turkey will increase cooking time.If you want to cook the stuffing and turkey at the same time, you should cook them separately.
Step 6: Tie the legs and wings together.
To tie the legs and wings of a turkey, place it on a large baking sheet and use cotton cooking twine.Don't make the twine tight enough to dig into the bird's flesh.The twine will leave marks on the turkey's skin if you tie it too tight.Before tying them down, check the skin near the legs.If there is a band of loose skin, you can tuck the legs into that skin instead of tying them down with twine.The elements will not dry out as the rest of the turkey cooks.
Step 7: The turkey should be rubbed with butter.
The brush should be used to evenly cover the skin with melted butter, margarine, or vegetable oil.Better browning can be created by melted butter.You could use a baster to squeeze butter into the space between the skin and meat.
Step 8: Rub the seasonings.
Rub the blend over the entire surface of the turkey after combining the salt, pepper, and poultry seasoning in a small dish.If you have a different blend of poultry, you could use the same blend as this one.Garlic powder, paprika, and basil are some of the seasonings used with turkey.
Step 9: The bag should be floured.
Place the flour in the roasting bag and shake it to coat it.Place the bag inside the roasting pan once you have finished coating it.The meat won't stick to the plastic if the bag is coated with flour.The flour makes the bag less likely to burst.If you want to coat the bag with cooking spray, it's not necessary.
Step 10: The onion should be in the bag.
Spread the onion wedges over the bag.As the turkey cooks in its own juices, the onion will add flavor.The turkey will cook just fine if you skip the onion.
Step 11: The turkey should be put into the bag.
The turkey should be put into the roasting bag.The bag should face the end of the roasting pan when it's finished.The bag should not hang over the pan.Tuck the bag under the turkey to prevent it from sticking out.
Step 12: The bag should be closed.
Tie the opening up using the nylon twist tie.The bags are sold with ties.If you don't have a tie with your roasting bag, you can use cotton kitchen twine to close the opening.To prevent the turkey from hanging out over the side of the pan, Tuck the newly closed end under it.
Step 13: Remove the bag.
A sharp knife can be used to create six 1/2-inch to 1-inch slit over the closed roasting bag.The bag should be positioned evenly over the slit.The steam can escape while the turkey is cooking.The bag could burst inside the oven if you don't puncture it.
Step 14: It's a good idea to insert a cooking thermometer.
Place the meat thermometer through the bag and into the turkey thigh.It will be hard to read the thermometer inside the bag.Make sure that the tip of the thermometer doesn't come into contact with the bone in the turkey.Even though most turkeys have a pop-up thermometer, you should still use an actual meat thermometer.Pop-up thermometers aren't always an accurate gauge of doneness.
Step 15: It's a good idea to roast the turkey.
Place the turkey in the oven and wait for the meat temperature to reach 180 degrees.The weight of the turkey will affect the cooking time.Roast for 1-2 hours for an 8 to 12 lbs turkey.The turkey should be roasted for 2 to 2 1/2 hours.A turkey can be roasted for 2 to 3 hours.A turkey can be roasted for 3 to 3 1/2 hours.The time ranges are for an unstuffed turkey.Adding another 30 to 45 minutes to the cooking time is necessary if you stuffed the turkey.Before removing the turkey from the oven, you should check the temperature of the breast.The internal temperature of the breast meat is 170 degrees.
Step 16: Let it rest.
Take the turkey out of the oven and put it in the roasting bag for another 10 to 15 minutes.The juices will distribute themselves and settle more consistently during this resting time, as the meat will continue to cook.
Step 17: The turkey is in the bag.
The bag should be sliced open with a knife.Place the turkey on a serving platter.When opening a bag, be careful.Mild burns may occur if the steam comes into contact with sensitive skin.Lift the turkey out of the bag and roasting pan by using a carving fork.
Step 18: Serve hot.
Carve the turkey as you please and serve it.If you want, you can put the cooking juices out of the bag and into a bowl or saucepan.You can use the rest of the liquid to make turkey gravy.