* LOW CARB

 

HOW TO COOK a “Break-Dancing” GREAT ROASTED WHOLE TURKEY

Table of Contents: POULTRY/CHICKEN

1 Whole turkey, any size (remember the number of lbs. for cooking time later)
1 turkey-size Reynolds Oven Bag

1 large container Tony Chachere’s Original Creole SeasoningIf possible, season the turkey one or two days before roasting and refrigerate, allowing the seasonings to be absorbed before cooking.

This is a fun recipe to tell you about because it truly makes the old cliché – “a picture is worth a thousand words!” – come true.  Just follow the cooking photos to get the “picture” of how much seasoning to use on your turkey.  Now keep in mind, that most turkeys are large and need lots of seasoning to add some zip to their somewhat bland meat.  I suppose that I should apologize to all of the wonderful turkeys to be cooked for the holidays.  But the truth of the matter is that all of us need to be spiced up a little sometimes!  I know, I know.  I’ve gotten carried away.  The whole point is not to be afraid of over-spicing a turkey.   I suppose it could be done, if you put an inch-thick layer of spice; but I have confidence in my readers not to make a mistake like that!

 

 

Turkey “Hens” and “Toms” seem to be equally good, taste-wise.  The size of the turkey usually determines whether it is a Hen or a Tom.  Both are good and the lesser expensive turkeys are as good as the more expensive turkeys.  I do prefer to get a turkey with a pop-up thermometer.  It gives me confidence in not over or under cooking.

If the turkey is frozen, allow it to defrost in the refrigerator for health safety reasons.  A large 20 to 25 lb. turkey will need at least 4 days in the refrigerator to defrost.  Smaller turkeys require shorter times in the refrigerator to defrost.

When defrosted, remove the two- (2) packages of turkey parts stuffed into both turkey cavities.  One should be in the large cavity and the other should be in the neck cavity.  Some of these parts can be used to make turkey gravy, if desired.

For the next part of the turkey prep, use latex gloves for this messy washing job and to protect your hands when spicing the turkey.

Place a large, clean metal or plastic bowl in a clean sink to wash the turkey.   Wash the insides of both cavities; then remove and discard the contents of the kidney cavities and wash out the large cavity again.  Wash the outside of the turkey; then place it on paper towels to completely drain inside & outside.  Pat dry with paper towels.

When turkey has drained, place it on a large cutting board with a grove to catch liquid, or a large, flat pan with a lip to catch liquid.

Prepare a turkey-sized Oven Bag according to package directions with the flour inside the bag and place it into a turkey-roasting pan.

Generously sprinkle the entire inside large cavity of the turkey with Tony Chachere’s Original Creole Seasoning.  Then, do the same on the outside of the turkey, even under the wings, etc.  The entire turkey should be “red” with spices.

Wrestle the turkey into the prepared Oven Bag.  Tightly seal the bag with the twist-it provided in the Oven Bag package; then pierce the Oven Bag as directed on the Oven Bag instructions.

Roast the turkey at 350 degrees until the pop-up thermometer “pops-up” or according to the

Oven Bag directions.  Do not follow the original turkey plastic cover instructions for cooking times.  Turkeys cooked in Oven Bags cook faster than regular roasting, and they stay juicier.

After removing the cooked turkey from the oven, allow it to “rest” for several minutes; then rip open the Oven Bag to stop the cooking process.  Allow the turkey to remain in the opened Oven Bag in the roasting pan until it is cool enough to easily handle. (This is where we made our mistake!)  As you remove the turkey from the roasting pan, also remove the Oven Bag and leave it in the roasting pan.   Place the turkey onto the serving platter.  Allow turkey to cool a little longer before carving.

The apples for decoration were added by our 5 year old twins, Gus & Lu.

Well…..  This pitiful bird in the photo was cooked for out Thanksgiving Dinner.  It tasted  sooooo delicious, but it had a little accident on the way to the serving platter.  Dinner was running rather late, as usual, and I was in my usual hurry!  Our son was helping me move the turkey out of the roasting pan and to remove the Oven Bag when he went one way with one end of the turkey and I went the other way with the other end of the turkey!  Hence it looks like the Old Bird had been “lappin’ up the liquor and break dancing”!!!  We did our best to re-align his back-end for the photos, but it didn’t work very well.  So Joe photographed anyway, and then we ate him!

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