Roasting Turkey in Reynolds Roaster Bags

[Anonymous]

Tricks and Techniques please as this will be my first year doing this.

[Anonymous]

Why? It makes the skin soggy, which is the best part of the turkey.

[Anonymous]

We follow the instructions on the bag and have a very moist turkey every year..cooks quicker too.

[Anonymous]

bag = box

[Anonymous]

I brined mine overnight and then cooked it in the bag for the first time last year. It was terrific. I will never do it without the bag from here on out!

[Anonymous]

By the way -- no hints. Just follow the instructions on the box.

[Anonymous]

add 1 Tablespoon of flour shake it up - before adding turkey to bag. Keeps bag from bursting. Also cut a hole in top- to vent

[Anonymous]

Anonymous wrote:Why? It makes the skin soggy, which is the best part of the turkey.

You take the bag off at the end. Most people don't eat the skin.

[Anonymous]

I used the bag a couple times. Handy, but I decided I like crispy skin, so I've gone back to steady basting.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why? It makes the skin soggy, which is the best part of the turkey.

You take the bag off at the end. Most people don't eat the skin.

Those people are called "filthy Communists."

And even if you don't eat the skin, it looks so much prettier when it's nice and crispy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why? It makes the skin soggy, which is the best part of the turkey.

You take the bag off at the end. Most people don't eat the skin.

Blasphemy!!!

[Anonymous]

I have always used the bag. The turkey cooks faster and comes out browned and moist. And most people don't eat the skin.

[Anonymous]

[Anonymous]

Did this a few years back and it was great!

[Anonymous]

We've used turkey bags for years. Just follow the instructions that come with the bag, it's almost full proof. It still browns the skin, not as crispy as direct heat, but that is also the reason for the juicy and falling off the bone tender meat. But if you really want crispy skin, just open the bag 15 minutes at the end, expose the bird, and turn the heat up to the maximum allowed for the bag.

For gravy we like to lift the turkey out using the bag and let however much juice you want to run back into the roaster. You may need to poke a hole in the bottom of the bag to do this.

Enjoy!