Home Cooking Gourmet Blog

The past several Thanksgivings I took the easy way out of cooking a turkey - I used a cooking bag. This may be an out-of-style way to cook but it has always worked. Nice moist turkey with a good shade of brown.

First thing is to get a cooking bag large enough for the turkey. And make sure the turkey is thawed. To save a half hour cooking, the turkey should be at room temperature. I shake a tablespoon of flour in the bag then put a layer of roughly cut onions, celery, and carrots on the bottom. The turkey goes on the veg layer and into a roasting pan. A few small cuts in the bag and you are ready to go. I put the thermometer right through the bag into the thigh. The last turkey I cooked was 16 pounds and it took about 2 1/2 hours at 325 degrees.

Have a nice Thanksgiving!

Doug

Brining brings out the best in a turkey. A brined turkey will be moister and cook better. Read all about brining for ideas on other foods to brine.

Table salt, sea salt, and kosher salt provide the same saltiness if they weigh the same. It is not true for volume. A cup of table salt weighs about 10 oz while kosher salt weighs 5-8 oz per cup, depending on the brand.
Professional cooks use kosher salt since it is pure. Sea salt is too expensive to use on a regular basis and table salt contains additives such as anticaking agents (prevents caking in humid weather) and iodine (prevents thyroid disease).

For brining a Turkey 15 to 20 Pounds

2 gallons cold water
2 cups of Diamond Crystal kosher salt (or 1 cup table salt. See chart above)

optional
2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs
2 Tablespoons dried Thyme
2 Tablespoons of dried sage
1 tablespoon celery seed
1 Tablespoon Black Peppercorns

Special equipment: Large (over 6 gallon) Stock pot or other holder (5 Gallon plastic bucket with lid)

Make sure the turkey is thawed before brining.
The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).

In a large stock pot or 5 gallon bucket, mix 2 gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns.
Stir well until all the salt is dissolved. Put the turkey in the pot.
Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (Unheated garage may work or several frozen gel packs).
Remove the turkey from the brine, rinse well and cook like you usually do.
Doug