Name: Brown Bag Roasted Thanksgiving Turkey
Ingredients: 1 large brown bag; 1 Turkey; 3 large carrots, cut in thirds; 2 celery stalks, cut in half; 1 onion, cut in fourths; 4 cloves garlic, roasted; 1 lemon, sliced; A few sprigs of thyme, rosemary and sage; 1 cup unsalted butter, softened; 2 tsp thyme; 2 tsp rosemary; 5-6 sage leaves chopped; 2 tbsp butter; 1/4 cup butter; Pan drippings from a 12-15 lb turkey; 2 cups broth (as needed); 1 tsp thyme; Salt and pepper to season

Description

Learn how to make a juicy and flavorful Brown Bag Turkey! This foolproof recipe uses butter, veggies, and a brown paper bag to create the most tender Thanksgiving turkey ever—crispy on the outside, moist on the inside.

Ingredients

Units Scale

1 large brown bag
1 Turkey
3 large carrots, cut in thirds
2 celery stalks, cut in half
1 onion, cut in fourths
4 cloves garlic, roasted
1 lemon, sliced
A few sprigs of thyme, rosemary and sage

Herby butter to coat

1 cup unsalted butter, softened
2 tsp thyme
2 tsp rosemary
5–6 sage leaves chopped

Turkey Gravy with Turkey Drippings

2 tbsp butter
1/4 cup butter
Pan drippings from a 12-15 lb turkey
2 cups broth (as needed)
1 tsp thyme
Salt and pepper to season

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Instructions

Preheat oven to 375ºF.
Remove giblets and neck from the inside of the turkey.
Fill cavity of turkey with onion, carrots, celery, smashed garlic cloves, lemon slices and herbs.
In a bowl, whip together herby butter. Whisk together unsalted butter and chopped herbs.
There will be an outer skin on the turkey. Gently lift up the skin and rub about a third of the butter inside the skin. Rub the remaining butter outside the skin.
Place the turkey in a roasting pan and cover it with a large brown paper bag. Staple the open end of the bag shut.
Sprinkle the entire bag with water until damp. Place the brown bag turkey in the oven on the middle rack.
Roast the turkey for 13-15 minutes per pound.
Check doneness with a meat thermometer. Pierce the thermometer through the bag into the turkey. Make sure the thermometer is in the thickest part of the thigh and not touching bone. Once the internal temperature reaches at least 165ºF, but shoot for a little closer to 180ºF.
Remove from the oven and transfer the turkey to a platter to set for 20-30 minutes.
Before you discard anything, save the turkey drippings for turkey gravy. Place a strainer over a bowl and pour the drippings through the strainer to get out any bits.
In a saucepan, melt butter in the pan. Add flour and whisk until a roux forms. The darker the roux gets, the browner the broth will be.
Once you’re roux has thickened and browned a bit, gently pour in the drippings into the sauce pan, whisking as you go to make sure no clumps form. Add salt and pepper to season and let the sauce come to a bowl, continuing to whisk. Lower the heat a bit and let the sauce simmer to thicken to your desired consistency.
Pour in a gravy container for serving.