A couple of years ago, my family members were all together for two weeks in a beautiful house in Puerto Vallarta named Casa De Los Arcos. It was a great two weeks but on Turkey day everyone had their idea as to how the Turkey should be cooked… especially because the weather was beautiful and no one wanted to stay around and baste a Turkey for hours. A battle ensued and my idea of a flawless paper bag turkey was overruled by the traditionalists, so I went on a canopy tour with my brother and his kids.
When I got back to the house, I spent the rest of the afternoon running up and down stairs (almost 200 steps in that house), finding the right sized oven that worked (choice of 4), had enough propane, and basted the Turkey…. I decided that I would never baste a Turkey again. The dedicated Roaster in the family (me) decided no more basting. I now have a paper bag in my luggage when I go to Puerto Vallarta for the Holidays. My two best friends now live in Puerto Vallarta and it is filled with ex-pats.
Mark Michelin at St. Jamestown Steaks and Chops has graciously allowed me to share his Turkey in a Bag Recipe. I like to call it FLAWLESS TURKEY.
Turkey in a bag.
- Preheat oven to 375 Degrees.
- Generously grease paper bag inside and out with butter or margarine. (messy but fun)
- Stuff Turkey
- Place turkey in bag and tie or staple closed.
- Pour 2-2 1/2 cups of water in the roasting pan.
- Place bagged turkey in roasting pan and cook uncovered (bag acts as a lid)
- No need to baste turkey or even check it. Go play for the duration of the cooking time.
- Cook as follows: 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, 22-26 lbs: 5 1/2-6 hours
Enjoy, it is so easy, so moist and good that you might even feel guilty that you did not sit home all day and work at it. Traditionalists…eat your heart out!
Happy holidays from the Torontoism Team!