Turkey in a Sack

When my husband and I were newly married in the 60's and away from home for our first Thanksgiving I had not idea how to start a Thanksgiving turkey dinner. David Wade's cooking show came on TV and I took notes on how to cook my first Thanksgiving turkey. I have used this wonderful receipe each and every Thanksgiving for 45 years. Everyone raves about the moist and delightful brown turkey. Easy!!! Cooking time 10 minutes per pound - really!!!!! Use a 12 pound or larger turkey. Do not subsitute the peanut oil.

• Ready In: 12 mins
• Serves: 8-10
• Yields: 1 Turkey

Ingredients

• 1 (12 lb)  turkey
• 1  teaspoon ground pepper
• 2  teaspoons salt
• 3  teaspoons paprika
• 1  cup  peanut oil

Directions

1. *Note: BEFORE beginning this recipe find a large brown paper grocery type.
2. bag and hold it up to the light. Inspect it to make sure there are no pin.
3. holes. Preheat oven to 325 degrees.
4. Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Mix ingredients and let stand for 5 minutes. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface. Place turkey in the bag breast-side UP and place in a large roasting pan. Seal the end of the bag tightly (we use twine or fold the bag over and staple all along the edge). Crush the top of the bag down so it doesn't touch the top of the oven. Bake at 325 degrees for 10 minutes per pound.
5. *Note: When it's done and you've taken it out of the oven, be VERY careful when opening the bag. Slit the top of the bag and allow the steam to escape, and then proceed with removing the bag. Prepared this way, your turkey will be very moist and flavorful.
6. You will be tempted to cook longer than 10 minutes per pound - do not!
7. The turkey is cooked by live steam and the paprika turns the turkey golden brown.
8. We usually cook one turkey to slice and serve and the second turkey for a beautiful display to be eaten later.