I have never cooked a turkey without an oven bag, they always turn out really juicy with them. I was thinking of trying it without on this year. What do you prefer?
2006-12-22 10:09:07 · 14 answers · asked by pinkdaises2001 2 in Food & Drink ➔ Cooking & Recipes
I always use an oven bag, if It works, why do it another way? If it's not broke, don't fix it!~~
2006-12-22 10:11:04 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Prefer without. A dry turkey is a turkey cooked too long. Remember it continues to cook when removed from the oven. also is must sit covered in foil for 20 minutes after coming out of the oven before you slice it...or else all your juiciness will drip on the board you're cutting it on. A 10-12 lb turkey only needs 2 1/2 hours cooking time. Oil the skin well, season with salt and pepper and let it go in the oven. It will be golden, crispy skin and juicy.
2006-12-22 10:17:56 · answer #2 · answered by J Somethingorother 6 · 1⤊ 0⤋
Bag for sure keep moisture in meat, but I have 2 tips that are a for sure winner.
1. For the first hour cook the bird upside down. Use a V rack or anything you can to keep the stuffing and the bird getting all messy in bag. After an hour turn bird over & try to make sure the bag in not sticking to top. The bag will get messy but everyone will rave over how tender the breast are.
2. Let bird set for 15 min after removing before opening bag.
Thats it good luck, wish me good luck I'm doing prime rib for first time.
2006-12-22 10:18:15 · answer #3 · answered by channelset33 2 · 1⤊ 0⤋
I usually cook a turkey without. Just use a thermometer to check the temperature, so that you do not over cook them. I usually season the meat under the skin and rub seasoning and butter on the outside and cover the turkey with a lid or aluminum foil until near the end of cooking when I want to brown the top.
2006-12-22 10:16:01 · answer #4 · answered by flying_pig80 1 · 1⤊ 0⤋
I have done both, and like both equally as well...
when I do it without the bag, I stuff some slices of real butter under the skin of the breast for some really great flavour...foil on top with some parchment on the bits that tend to get a bit too crispy...
the thing with the bag is, that it makes for super easy cleanup...which is a plus, for sure
2006-12-22 10:27:57 · answer #5 · answered by nackawicbean 5 · 0⤊ 0⤋
I just tried my first turkey without the bag the other day and it turned out ok. Just cover with foil instead and baste often. A little more work than if you use a bag, which I prefer, but it will still turn out allright. Just allright. It's better with a bag!
2006-12-22 10:13:51 · answer #6 · answered by chickmomma5 4 · 1⤊ 0⤋
Bag pretty much just eliminates the need to baste. Try this: Cook it breast side down. I know, it goes against everything we've ever been taught, but I did it & it was fabulous! The theory is that the juices flow through the breast on their way down. It is very good.
2006-12-22 10:13:13 · answer #7 · answered by jbird 3 · 1⤊ 0⤋
yes the oven bag !
2006-12-22 13:53:19 · answer #8 · answered by Barbie 6 · 0⤊ 0⤋
To bag or not to bag, that is the question. I say bag it man!
2006-12-22 10:16:25 · answer #9 · answered by Venice Girl 6 · 1⤊ 0⤋
Try it breast up without bag? opposite of usual way to lay the bird in roaster
2006-12-22 10:13:11 · answer #10 · answered by Patches6 5 · 1⤊ 1⤋