Last Minute “Turkey in a Bag”

Easy and quick…

…but if you have time, you must do Russ Parson’s dry-brined “Judy Bird”

How to:

– Buy your turkey and a Reynolds Oven Bag.

– Season the entire bird, inside and out, with A LOT of salt, black pepper and cayenne pepper. Have fun, go to town. Seriously. It’s a turkey, it’s big, it can handle it.

– Cut up an apple, an onion, two stalks of celery, a lemon and stuff them into the cavity.

– Melt a stick of butter and massage the butter into the skin, everywhere, inside and out. You can even rub some under the skin if you like. Even better.

– Place the turkey in the bag. Put a handful of flour, chopped onion and celery, and a cup of white wine in the bottom of the bag.

– Seal the bag and follow the directions on the box. It bastes itself and comes out terrific.

6 Responses to “Last Minute “Turkey in a Bag””

  1. Mike Chapman November 27, 2014 at 11:46 am #

    We’ve been using this method for years (ever since having it at your place) & love it! Maybe next year, we’ll try the dry-brine method.

    • onfoodandfilm.com November 27, 2014 at 1:51 pm #

      It is pretty amaxing Mike!

      • Mike November 20, 2019 at 7:32 pm #

        Michelle has always done our turkeys using your “bag” method. Tomorrow, I’m cooking 2 turkeys to feed 25 people in our department, so am doing all this myself for the first time. Very thankful, as always, for your great recipes and methods!!

        • onfoodandfilm.com November 21, 2019 at 8:21 am #

          Let me know how they turn out, Mike!

          • Mike December 25, 2019 at 10:50 am #

            They were awesome!! Did the same for our Thanksgiving, and just did the same for our Christmas dinner!

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