#1 Mack Mama, I Did It Again...

I thought the first time was a fluke, but I just cooked a 22 pounder yesterday and OMG, that shiot was the bomb.  The meat was falling off the bone and everything.  I will never, and I repeat, NEVER cook another turkey without a brown bag.  That shiot is the freaking truth.

Thank You Very Much!!!!!!

Dammit,  I'm gonna have to give this a try.  Especially after after your recommendation.

Michelle, you will not go wrong....Try it one time and you will be hooked.

Aw see - you couldn'ta just trusted ONE Trina?  you had to get Treena to approve it too?  LOL!!!  That double up shiot don't always work though..... two Bushs does NOT make a right...... LMAOOOOO

You gotta try it man!  I haven't had ONE person come back to me and tell me it wasn't the BEST shiot they have had since sliced bread!!!! 

I always use the reynolds plastic bag which holds in all the juice,  when you use a brown bag what happens to the juice?

Some stays in but most of it goes into the pan.  But the two I made were the most juiciest turkeys I have ever had besides my Dad's fried turkey.  Its that damn brown bag I tell ya.

How do you do it in a brown bag?

Brown Bag Turkey

Had to go into the secret vault for this..... LOL!!!

By request - I am posting my recipe for cooking a turkey in a brown paper grocery sack.  Have used this method since I was 13 - won't EVA use nuffin else!!!  Comes out perfect EVERY time!!!

You will need:
1 Turkey - for me - the bigger the better, but at least 10 lbs
1 brown paper grocery sack big enough to hold the turkey and fold shut at the ends (you will want to find a bag with very little to no ink writing on it - try the liquor discount stores - ummm, 'somebody' tole me they usually have em) if you can't find one without any writing, get one with as little as possible
- seasonings for the turkey
- one can shortening
- one onion, one orange (optional)
- 1 roasting pan with a rack
- turkey lifter string (optional)

Preheat the oven to 325.  move the racks to the lowest position in the oven. 

To prepare the bird, remove the giblets (somme yall need to be told this! lol) and season the bird to your taste.  Cut the onion in quarters and place in the cavity of the bird, you can do the same with the orange - this is just for flavor, you must remove these when the bird is done.  If you are using a turkey lifter string - put it on the bird.

To prepare the grocery sack, use a small sandwich bag to protect your hands and grease all four sides and bottom of the sack with the shortening.  Be generous - the oil will keep the bird from sticking to the bag. 

Slide the turkey into the bag, all the way to the back. **note: if you have a bag with writing on it - make sure the writing is on the TOP side of the bird, not under it**  Close the opening of the bag by folding the edges end over end at least one time and STAPLE the bag shut.  Put the bird in the oven on the lowest rack, be sure the bag is not touching any of the oven's heating elements.

Timing preferences vary on this - but my 20 yrs experience lead me to suggest the following:
10-15lb bird - 10-12min per lb
20+ bird - 13-14 min per lb

**important note** NO PEEKING!!!!!  under NO cir****tances are you allowed to open that bag and look at the bird till the time is UP!!!!  You will be tempted - just be patient and wait - perfection will be your reward for self restraint. 

Once done - remove the bird and the rack it's on from the oven, use a fork or knife to poke holes in the bottom of the bag to allow the juices to run into the pan underneath and then cut open the top of the bag to reveal your bird!

aiight - that's it!! Enjoy!!!

DAMN - you saved a sista's instructions!  LOL 

I had to make this into a word doc - got so many requests!!!!!

Hell yeah.  I put it in a word doc so I would always have it just in case I forget how to do it.....