Turkey In A Bag
Chefs struggle endlessly to achieve the perfect roast turkey. Was the answer in the bag?
Why This Recipe Works
While developing our Turkey in a Bag recipe, we discovered that scientists have found cooking in a brown grocery store bag to be potentially toxic. Fortunately, most supermarkets now sell ovensafe cooking bags. Wrapping the turkey in a bag, tossing in some veggies, and setting the pack in the oven resulted in flabby skin, waterlogged meat, and a pale bird. Setting both bird and bag on a V-rack prevented the turkey from stewing in its own juices. Excess liquid from the vegetables caused our elevated bag to tear from the weight. Moving the veggies out of the bag and into the roasting pan kept the bag intact. When we opened the bag toward the end of roasting time to crisp the skin, the breast meat quickly dried out. A protective shield of cheesecloth and aluminum foil protected the breast from the dry heat of the oven. The finished bird was delicious but looked pale and unappetizing. To help it brown, we reduced soy sauce on the stovetop, adding flour and butter to make a paste to rub on the bird.