Tips for a perfect turkey

4 Tips for A Perfect Turkey ~

Turkey (any brand will work my personal favorite is Riverside)

Salt & Pepper to taste

Tip 1- Reynolds Turkey cooking bag – (always use a Turkey bag)

Tip 2- 2 Sticks real butter softened (unsalted)

Seasonings (any seasonings you prefer will work poultry seasoning, garlic, Cajun seasonings, etc. (my favorite is rosemary & garlic)

Tip 3- 1 Can of carbonated beverage (I prefer 7-up but you can use any carbonated beverage)

Optional ingredients 1 yellow onion and 1 stalk celery diced and placed in cavity of turkey.

Directions

Tip 4- Slow Roast preheat oven to 275 to 300 degrees if turkey is frozen thaw and remove neck and giblets from the turkey

Prepare cooking bag according to instructions (place 1/2 cup flour in bag shake the bag and empty excess flour).

Rub turkey completely with 1 stick softened (not melted) butter, add seasoning to entire turkey, take another stick of butter (softened) place half in between skin and breast meat on each breast.

Place turkey inside cooking bag (I’ve found it to be easiest to butter and season my turkey after it is already in the bag).

Pour carbonated beverage in the turkey bag and place onion and celery stocks if using inside cavity of turkey.

Cut slits on top of cooking bag and tie bag with enclosed ties before baking.

Cook turkey slow on 275 to 300 (a guide for safe meat temperatures). Baste the turkey with a turkey baster every few hours. I place baster through one of the slits for basting. Cook until turkey is done and reaches the appropriate safe temperature. I generally get a turkey that has the pop out thermometer indicating turkey is done. Generally with using the cooking bag the browning does not occur until the end of cooking time so don’t worry about the browning and when turkey is done the meat will begin pulling away from turkey legs.

Follow these 4 simple tips and you will have a perfect turkey.

 

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3 thoughts on “4 Tips to a Perfect Turkey”

  1. Yum! Sounds like the perfect recipe for a juicy turkey! I’ve only ever tried champagne, but I am thinking 7-up might add a bit of sweet flavor. And YES to the garlic butter spread. Great idea. Best wishes to you for a great NaBloPoMo! And with your blog!

    1. Hi Amy. The champagne sounds interesting I might give that a try as well. I’ve been using the garlic spread on whole oven roasted chickens and it is really good so I’m thinking it is going to be a must for the turkey. Thank you for the best wishes too.

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