Easy Turkey in a Paper Bag

Recipe by BETHANY T.
READY IN: 27hrs
YIELD: 1 turkey




  • At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
  • Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better.
  • On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves.
  • Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning.
  • Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
  • Turn bag over so butter is on top, and place bag in a pan on a rack.
  • Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
  • Place turkey into the bag, fold opening of bag closed and staple shut.
  • Place turkey into a COLD oven. (DO NOT PREHEAT!).
  • Turn the heat to 500 degrees. and roast for exactly one hour.
  • Tuen heat down to 400 Degrees, toast one hour longer.
  • Turn heat down to 300 degrees and roast one additional hour.
  • Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey.
  • The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
  • Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.