This recipe offers a unique and flavorful way to prepare a turkey using a paper bag roasting technique.
Season the turkey inside and out with kosher salt, garlic powder, and poultry seasoning.
Seasoning the turkey ahead of time allows the flavors to penetrate deeply, enhancing the taste.
Place the seasoned turkey in a plastic bag and refrigerate overnight or up to two days.
Refrigerating the turkey allows the seasoning to act as a dry brine, improving flavor and texture.
Stuff the turkey with your prepared stuffing, then tie the legs together and tuck the wings under.
Tying the legs and tucking the wings helps the turkey cook evenly.
Pat the turkey dry and rub it all over with olive oil.
Drying the turkey ensures a crispy skin during roasting.
Rub the inside of a large paper bag with butter.
The butter prevents the bag from sticking to the turkey and adds flavor.
Place the turkey inside the buttered paper bag and staple the bag shut.
Ensure the bag is securely closed to retain moisture during cooking.
Place the bagged turkey on a rack in a roasting pan and into a cold oven.
Starting in a cold oven allows the turkey to cook evenly.
Set the oven to 500°F and roast for 1 hour.
The high initial temperature helps to sear the turkey, locking in juices.
Reduce the oven temperature to 400°F and roast for another hour.
Lowering the temperature ensures the turkey cooks through without drying out.
Lower the oven temperature to 300°F and roast for a final hour.
The final low temperature ensures the turkey is tender and fully cooked.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Resting the turkey allows the juices to redistribute, making it juicier.
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