How to make a juicy turkey

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is lower in fat, while turkey breast reduces cooking time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often cheaper than butter.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blend

Dried herbs still provide flavor at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter and can be made from scraps.

Clean and rinse the turkey thoroughly, removing any feathers.

Season the inside of the turkey with salt, pepper, garlic powder, onion powder, accent, and any other preferred seasonings.

Fold the wings back to secure them against the turkey.

Distribute butter under the skin of the turkey breast to keep it moist.

Rub butter all over the outside of the turkey, including the thighs and wings.

Season the outside of the turkey with additional seasonings, including poultry seasoning.

Prepare a Reynolds cooking bag by adding a small amount of flour to help thicken the gravy and prevent sticking.

Place the turkey into the cooking bag, ensuring the bag does not touch the skin.

Stuff the turkey with chopped onions, celery, and fresh garlic for added flavor.

Tie the cooking bag securely and cut six slits at the top for air to escape.

Place the turkey in a preheated oven and cook for about two and a half to three hours, checking for doneness.

After cooking, do not cut into the turkey immediately; let it rest for at least two hours to allow juices to redistribute.

Baste the turkey with juices from the bottom of the bag a couple of times during cooking.

Cover the turkey with a foil tent after cooking to keep it warm until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens