Perfect Roast Turkey

1 fresh turkey (12 to 24 lb.)
1 turkey size Reynolds or other brand oven cooking bag
1 tablespoon garlic powder,
1 teaspoon sage – optional
1/2 teaspoon thyme –optional
salt and pepper
2 onions; 2 parsnips; 2 carrots;2 stocks celery
3 to 4 large cloves garlic
several sprigs dried sage

First, always try to purchase a natural turkey, which has not been injected with unhealthy fats and chemical tenderizers. Also, remember fresh is always best!

There are many ways to roast a turkey, uncovered, under foil, upside down, etc. I have found that the best way to achieve a moist and tender turkey is to roast it unstuffed in an oven cooking bag. Stuffing acts like a sponge by sucking the juices out of the meat. Baking the stuffing separate from the turkey is also healthier. Stuffing baked inside a turkey absorbs excess fat. It’s much better to allow the natural juices to collect in the drippings where they can be degreased before being used to prepare the gravy.

1. Cut vegetables into large chunks and set aside. Remove giblets rinse and set aside.* Rinse and pat turkey dry inside and out. Rub garlic powder, herbs, salt and pepper into skin. Place vegetables and sage sprigs inside of turkey and/or surrounding it.

2. Following package instructions, prepare oven bag. Place turkey inside bag and set on rack in roasting pan. Close bag; cut 6 1/2-inch slits in top of bag. Insert thermometer into thickest part of leg between thigh and breast. Place on middle rack of preheated 350º F. oven.

3. Following oven cooking bag instructions, roast turkey for recommended time depending on size or until thermometer reads 175º F – 180º F. Remove turkey from oven. Make 2 to 3 small slits in bottom of bag to allow drippings to drain into pan. Remove rack from pan, setting turkey aside to rest 20 to 30 minutes before carving. Degrease Roasting Pan Drippings and prepare gravy while turkey is resting.

Yield: Each 4-oz. serving of light meat contains approximately 170 calories; 3.7grams total fat; 78 milligrams cholesterol; 0 carbohydrates; 0 fiber; 34 grams protein; 73 milligrams sodium.

Yield: Each 4-oz. serving of dark meat contains approximately 212 calories; 8 grams total fat; 96 milligrams cholesterol; 0 carbohydrates; 0 fiber; 32 grams protein; 90 milligrams sodium.

*Cooks Note: Giblets can be placed in a 2 quart sauce pan with 4 cups water plus 2 teaspoon chicken base, ½ teaspoons sage, teaspoon garlic powder, ½ teaspoon poultry seasoning, pepper, 2 cloves garlic and some of the vegetables used to stuff the turkey ,i.e. turnip, carrot, onion, etc. Simmer stock for 2 to 4 hours. Remove giblets and strain stock through sieve. Discard vegetables, cut giblets up for stuffing or gravy if desired and use stock to for gravy or to moisten stuffing.

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