North America has been cooking turkey for centuries. Here’s another recipe that produces tender, juicy results.
Take care to ensure paper bag doesn’t touch any of the oven elements.
’50s No-Fuss Brown Paper Bag Turkey
Ingredients
- 10 lb (5 kg) free range, fresh organic turkey
- 1 yellow onion, peeled and cut into wedges
- 1 large carrot, unpeeled, coarsely chopped
- 2 celery stalks, chopped
- 4 large garlic cloves
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) low-sodium chicken stock
- 2 Tbsp (30 mL) arrowroot or tapioca starch
- Kosher salt and freshly ground black pepper, to taste
Directions
01
Preheat oven to 375 F (190 C).
02
Pat turkey dry. Remove giblets from cavity and reserve for another use. Tuck onion, carrot, celery, and garlic into cavity of bird. Rub turkey with olive oil.
03
Place in roasting pan. Overwrap with 1 or 2 large paper bags. Fold bags together at the seams to tightly seal. Alternatively, staple shut. Spray entire bag with water.
04
Bake in centre of preheated oven for 2 1/2 to 3 hours, or until turkey, when tested with an instant-read thermometer in thickest portion of breast, reads 165 F (75 C).
05
Remove and cut bag away. Transfer turkey to carving platter and set aside to rest.
06
Strain pan juices into large saucepan. Add chicken stock and whisk in arrowroot or tapioca starch.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
