The Perfect Turkey Recipe!

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This post was a big success a couple of years ago so I thought I would repost it. It is so easy and almost flawless!

You know that I love my food, like to cook but am always looking for the easy way, as time is of the essence…well….our favourite Cabbagetown Butcher, Mark Michelin at the St. Jamestown Steak & Chops, has an almost flawless Turkey Recipe, almost a Turnkey Turkey Recipe. I tried it last year and it is almost too simple to believe and produces an amazing result. So here it is!

Turkey in a Bag

  1. Pre-heat oven to 375 degrees.
  2. Generously grease a large brown paper bag inside or out with butter or margarine.
  3. Stuff the turkey with your favourite stuffing, either bread or rice… mine is a rice pilaf stuffing but any will do… You can also rub the outside of the turkey with some great spices.
  4. Place the turkey in the bag and tie the bag closed.
  5. Pour 2-2 1/2 cups of water in the Roasting pan.
  6. Place the bagged turkey in the roasting pan and cook uncovered(bag acts as a lid).
  7. No need to baste turkey.
  8. Cooking Times:

8-10 lbs.  2-2 1/4 hours

12-14 lbs  2 1/2-3 hours

16-18 lbs. 3 1/2-4 hours

20-22 lbs  4 1/2-5 hours

24-26 lbs. 5 1/2-6 hours

Pull the Turkey out of the oven, let it sit for about 15 minutes, carve, serve and enjoy. It will be moist, not dry, and best of all… you will be the star of the Thanksgiving Dinner.

Try it and let us know how it works below. Make sure you visit Mark Michelin at the St. Jamestown Steaks & Chops . He can be found at the south west corner of Winchester and Parliament Street in Cabbagetown and they can supply the meat and all the fixings.

3 Responses

  1. Ora Ross

    Richard
    You are a life saver! Thanks for the brown paper bag advice – I will try it once I find a bag large enough to fit this ‘way too big’ bird of mine. Thanks especially for the time per pound note.
    I’ll let you know how we make out. Have a great holiday weekend.

  2. Thanks Richard

    Richard you didn’t give us your famous rice pilaf
    dressing..!!!! Are you at home this year or going
    to a relatives place… Your recipe for the ribs
    were great ..please if you have the time give the
    recipe for the rice stuffing..Wow that butcher shop
    has been there for sooo long.. And they carry a Ace
    bakery breads too

  3. linda desjardins

    My mother taught me this method and I have been doing all fowl in this fashion for years. The added bonus is a clean oven. I loved your phrase ‘Pull the turkey …’. I tried spatchcocking it this year and put it on the BBQ for the last 1/2 hr. So 12 lb. beast took total 1 hr. 45 min. and freed oven for baked goods. Always fun with you. Cheers Linda

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