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Thanksgiving Turkey: In A Paperbag !

By Oldschoozchef

Many years ago I ran upon a Thanksgiving turkey recipe and prepared this Thanksgiving dinner  that is still  talked about today.It is a priceless  Thanksgiving turkey recipe that is simple and does not put any constraints on your time. In fact this Thanksgiving turkey recipe will allow you to go about your daily/nightly  routine worry-free, while it is  slow roasting in the oven the old-fashioned way.

This Thanksgiving turkey cooking technique is as old as the paper bag itself and actually is the original roasting bag technique used by many Southern cooks when Thanksgiving dinner was truly a special feast that was prepared to bring the family together and share this memorable moment as one of unity and thanks.

I remember it being in the 80’s and I was a young chef so proud of my Southern upbringing when it came to my knowledge of cooking  with authentic recipes.

My menu was traditionally southern with a lot of flavor that southern dishes are nationally known for, but here I have updated a few things because this is what I am having this Thanksgiving.

I am only giving the recipe for the paper bag Thanksgiving Turkey & Cornish Hens today. These are all of my own recipes so  if you’d like recipes for the others just leave me a comment with your email and I will get them to you ASAP.

I truly wanted to make a how -to video of this recipe but ran into some technical difficulties and couldn’t do it in time, so this is my second option as his is the most moist and delicious Thanksgiving Turkey I have had to this day.

Slow-Roasted, Paperbag Thanksgiving Turkey & Cornish Hens

Wet-Battered Mississippi Fried Chicken

Slow-Roasted Chipotle/Cilantro Beef Short Ribs

An almost custard like Traditional Cornbread stuffing

Candied Lemon Sweet Potatoes

Smooth & Creamy Baked Macaroni & Cheese

Smoky Collard Greens

Old-Fashioned Cold Mashed Potato Salad

Rustic Yukon Gold Mashed Potatoes W/ Honey-Butter Turkey Giblet Gravy

Fresh Cranberry/Orange-Lime Salsa

Skillet Honey/Jalapeno Cornbread

Butter & Garlic Drenched Yeast Rolls

Old Fashioned Banana-Strawberry Pudding

Sweet Potato and Pecan Pie

Lemon Doberge Cake

Paper Bag Thanksgiving Turkey & Cornish Hens

(Disclaimer: I cannot be responsible for any results not met to your expectations if you you do not follow the directions precisely for this recipe.)

(Set It & Forget It Recipe)

Expect to leave in the oven for about 6-8 hours, but in the meantime you may make all the side dishes if you desire. This recipe also works well if you use a smoker and some soaked Pecan wood. Just remember that the birds should not be over direct heat and the temperature should remain a constant 225 degrees.First Step &  Ingredients:1 – Whole Turkey (12- 16 pounds) remove all other parts and set aside.

2 – 3 Cups salt (any kind will do)

Water to cover turkey & cornish hens while thawing out and brining.

2 – Large Paper bags and some cotton twine/string to tie the bags before you put it in the oven.

3 – 4  Whole Cornish Hens (parts removed and set aside)

If poultry is frozen, Put in a container/ cooler and cover with water for up to 72 hours adding ice. daily to keep it at 32 degrees.

During last 24 hours, add salt to water and around 1 hour before putting in oven, thoroughly rinse with cold water and pat dry and let sit at room temperature. It is important that you do this.

Second Step & Ingredients:

Please Note: You may also use an injector filled with lemon/lime juice and Cajun/Creole seasonings and some olive/canola oil. Make sure you mix in a blender or use a covered glass jar to blend marry all the flavors.

Butter Smear

1/2 – Pound Softened Butter

1/2-  Cup Honey

1 1/2  Tablespoon High Quality Poultry Seasoning

1- Teaspoon Cajun or Creole Seasoning

1/2 – Bunch each of finely chopped Cilantro and Parsley

1- Teaspoon finely chopped Lemon Zest

Take all of these ingredients and mix together. The butter must be soft as you will be smearing it between the skins of the birds. It’s okay if you run out of the butter smear, just make sure to get it on the breasts area.

Step Three & Ingredients:

Coarsley Chop about 1/2″ to 3/4″  (2) Green Bell Pepper, (2) Yellow Onion, (1 Whole)Celery and(5) Carrots

Juat set aside for now as this will be at the bottom of the turkey and cornish hens in the paper bag.

Step Four:

Time to bring it all together.

1. First take the turkey and cornish hens and poke holes all in them with wooden skewer or fork.

2. Take turkey and cornish hens and peel the skins gently so that you can take the “butter smear” and spread it all

between the skins and the meat of the birds. Don’t worry if you can’t get into the nooks and crannies of the birds, that’s why you poked holes in them. Set aside while you prepare the bags.

3. Lay the bags down with the openings facing you and place the chopped vegetables evenly distributed in each of the bags.

4. Carefully place the turkey with one hand on the bottom of the bird and the legs facing you in a bag. Now twist the  bag at the opening about an inch from the top and tie the twine securely, wrapping it about 3 times before tying securely.

5. Repeat same for cornish hens but put 2 in the front and 2 in the rear. It’s okay if it’s a tight fit, just try not to tear the bag.

6. Place the extra turkey and cornish hen parts (giblets,gizzard, ect.) on the bottom of the roasting pan.

7. Carefully place each bag (keep one hand on the bottom at all times)   in a  large enough roasting pan with a rack on the bottom to seperate the juices from the meat.

8. Place in an oven that has been preheating at 225 degrees. Do not go over this temperature… period.

9. The Thanksgiving turkey will be ready in around 8 hours. The thanksgiving cornish hens in around 6 hours.

Please let them set at room temperature for at least 30 minutes so the juices may settle.

You may take the juices from these and make a gravy from them using either cornstarch, a roux and some chicken stock. Add salt and pepper to taste, if needed.

I usually put the poultry in at 10:00 p.m. and by 6:00 am when I wake up they are ready. prepare everything either before or after the birds are ready but either way, the host of the Thanksgiving dinner is ready. You can keep warm in a 150 degree oven.

Thanks,

Oldschoozchef (2009)

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