Turkey cooked in a 'bag', or just baste-to-taste??? What do you like better?

Answer 1

Roasting Method: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
Turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.
Table 2. Approximate Roasting Times for Turkey
Size of Turkey Unstuffed Timing Stuffed Timing
8-12 lbs.
2¾ - 3 Hours
3 - 3½ Hours

12-14 lbs.
3 - 3¾ Hours
3½ - 4 Hours

14-18 lbs.
3¾ - 4¼ Hours
4 - 4¼ Hours

18-20 lbs.
4¼ - 4½ Hours
4¼ - 4¾ Hours

20-24 lbs. 4½ - 5 Hours 4¾ - 5¼ Hours
(325 °F oven temperature)
Always use a food thermometer to check the internal temperature of both turkey and stuffing.


Smoke-Cooking Method:

Soak hardwood chips in water for 1-2 hours.
Start with completely thawed turkey for even, safe cooking.
Remove giblets and neck; drain juices.
DO NOT STUFF.
DO NOT USE STRING LIFTER.
Insert oven-safe meat thermometer into deepest part of the thigh, not touching bone.
Brush skin lightly with vegetable oil.
Plug in electric smoker or ignite charcoal about 30 minutes before cooking.
Position foil-lined water pan in smoker according to manufacturer’s directions; fill pan with water.
Check temperature of grill at grate. Be sure temperature is between 200 to 250 °F.
Place turkey on grill. Cover and adjust vents according to manufacturer’s directions.
Maintain 200 to 250 °F temperature throughout cooking. If using charcoal smoker, add additional briquettes every 1 to 1½ hours.
Replenish water and soaked hardwood chips as needed.
Cook turkey to internal temperature of 165 °F in breast and innermost part of thigh. Turkey may take up to 12 hours.
Safety Notes for Smoking Turkey:

Always follow equipment manufacturer’s guidelines.
Cooking times will vary depending on wind, weather, altitude and type of equipment.
For safety, turkey must reach 140 °F in four hours or less. Check after 3½ hours, if temperature is low, finish in oven.
Always use thermometers to monitor turkey smoker and temperatures.
Total cooking time will be increased 10 minutes or more each time lid is lifted.
Smoking has no preservative effect. Smoked turkey must be refrigerated.

Answer 2

I've made both and personally don't like the bags. One year I made it in the bag and a lot of the skin stuck to the bag and came off. And if you get a little hole in the bag the whole pan will get dirty anyway. Then you have to get the turkey out of the bag. As long as you baste it once an hour you should be fine just cooking it in the pan.

Answer 3

I have always liked basted turkeys the best! I know that ALOT of my friends use the turkey bags to cook their turkeys in,but I find that basting makes the turkey nice and juicy and moist,and it tastes so much better too! ;-)

Answer 4

My newlywed spouse and that i've got been web hosting a Thanksgiving the final couple years for our buddies at school that don't bypass residing house for the holiday. We often start up by way of rubbing a butter/herb combination all over the fowl (some parsley, and in spite of your selection. Salt will draw out the moisture so don;t use that for the rub). don't be afraid to cover the component and get your palms in there. they are going to be slimy and lined in butter-it is sweet. Then conceal it with foil. the least complicated way is to apply 2 sheets that meet in the midsection. once you bypass to baste it, that's a lot much less complicated to open in the midsection-merely fold the sheets jointly as quickly as over. once you place it into the oven, don;t save messing with it. save the floor juicy by way of basting each and every 30-40 5 minutes. there'll be juices from the turkey yet you will in all likelihood could use butter (melted) that grew to become into left over from rubbing the turkey. whilst the floor starts off to business enterprise up/approximately one hour till now finished cooking, take the foil off and watch for the little crimson button to pop or the right temp as measured in the breast and faraway from the bones. We cook dinner the stuffing one after the different yet my mom/grandma consistently cooked the stuffing interior the fowl. each and every so often the stuffing soaks up the juices even with the shown fact that. you are able to consistently use the leftover juices from cooking the fowl to characteristic to the stuffing for greater style. fat consistently tastes good. merely ask Paula Dean. desire that enables. good theory on the trial run. Oh ya-use a roaster pan, with an insert on the backside to advance the turkey off the backside

Answer 5

This is my method.1 can of cream of mushroom soup.1 can cream of celery soup. 2 cans water. 1 and 1 half sticks butter salt and pepper..Melt ingredients, and pour over cleaned turkey.Roast covered the first hr. Baste a lot. Turkey is done when the timer pops.You might need extra soup if you have a big turkey.The soups make a nice gravy.

Answer 6

Basted, bag turkeys don't brown right and the skin isn't nearly as good. I also cook them on lower temperatures so they cook slowly...

Answer 7

The bag holds in all the juices....... you can put a stick of butter under the skin on the top of the turkey when you bag it and put it in the pan, this butter will melt slowly and the turkey will be a golden brown!!!! It is awesome!!!!!!

Answer 8

Cooking in a bag can reduce cooking time.
Open it for the last 30 minutes to get a crispier skin.

Answer 9

baste to taste by far. bag takes out flavor

Answer 10

I personally like it just basted w/ a lid on top to keep in moisture.