Annalyn’s Roast Turkey
You Will Need:
1 Turkey, at least 1 lb. per person
½ of a lemon
1 stock celery, chopped
2 carrots, chopped
½ an onion, chopped
2 cloves garlic, minced and divided in half
1-2 sticks of butter, softened
1 lb. bacon
Salt and Pepper
1 T. flour
Paper towels or a cloth, for patting
Turkey Size oven bag
Sharp carving knife
1. Purchase your turkey, fresh or frozen, planning on at least 1 lb. per person. We like to buy even more than this so we have plenty of leftovers.
2. Thaw your turkey in unopened packaging in a pan in the fridge. Allow about 1 day per every 5 lbs. of turkey. If you need to thaw your turkey faster, keep in packaging and submerge in cold water. Change the water every 30 minutes. Allow about 30 minutes thawing time per lb. of turkey.
3. After your turkey is completely thawed, open the packaging and remove the neck and giblets from the cavity of the turkey. Set aside for later use.
4. Avoid rinsing your turkey. It is unnecessary and spreads germs. Instead, pat the turkey completely dry, inside and out, with paper towels. Bring turkey to room temperature for about 1-2 hours to ensure even cooking.
5. Tuck the wings of the turkey under so they won’t burn, and to create a base for your turkey to sit on. Rub the juice of ½ a lemon inside the cavity of the turkey and sprinkle liberally with salt and pepper. Add in chopped celery, carrots, onions, half of the garlic, and what’s left of the lemon.
6. Make a pocket between the skin and meat of the turkey with your hands. Slather half the butter between the skin and meat and slide in slices of bacon.
7. Add remaining garlic to the rest of the butter and slather all over the top of the turkey. Sprinkle liberally with salt, pepper, thyme, marjoram, and rosemary.
8. Set a wire rack in a roasting pan to elevate turkey and allow for even cooking. Add 1 T. flour to oven bag and shake. Have another person help you slide turkey into bag. Follow the instructions for the bag, usually making slits in the top so it will crisp up.
9. Roast turkey at 400 degrees F. for 20 minutes. Lower temperature to 350 degrees F. for the remaining cook time. Rotate the pan 180 degrees every 45 minutes to an hour. The turkey should crisp up nicely if you made the slits, but for extra crispness slice bag open for last 30 minutes of roasting. Cook until the thermometer registers 160-165 degrees at the thickest part of the breast and 175 degrees at the thickest part of the thigh. Cook time will vary by weight of turkey.
• 1 ½ to 2 hours for 8-12 pound turkeys
• 2 to 2 ½ hours for 12-16 pound turkeys
• 2 ½ to 3 hours for 16-20 pound turkeys
• 3 to 3 ½ hours for 20-24 pound turkeys
*Add ½ hour cooking time if you chose to stuff your turkey.
10. Let the turkey stand for about 15 minutes before cutting open the top of the bag. Transfer to plate using two carving forks, inserting one in each end, to lift the turkey from the bag. Let the turkey rest another 15 or so minutes before carving.