I forgot to buy a turkey bag, do i need one? Will the turkey be too dry without a bag? I think it will be easier to deal with , without the bag. ??? I’ve never cooked one without the bag.
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13 Comments
We make a turkey every year without a bag. Best way so far is to cook the bird with the BREAST DOWN. this way all the juices run down into the breast meat making a very moist bird.
If you use foil over the top of the turkey be sure to spray a bit of cooking spray on the foil (or rub it with a bit of butter) so that the foil will not stick to the bird.
It will be fine without the bag.Just rememeber to baste it often.
no you dont…
you dont need a bag make sure you take all the insides out of your turkey before you cook it though cause a lot of people that cook turkeys for the first time dont know that gizzards and livers and stuff are still in the turkey so stick your hand in it and pull all it out.
the bag helps keep the turkey moist but if you cook it on low heat for longer it will be moist anyway.
good luck
No you dont need a bag…what you need are some bacon slices. Put them in a layer over the breast of the turkey and cook it as usual. It keeps the bird lovely and moist and bastes it at the same time.
get the d*** bag
You don’t have to roast the turkey in a bag. However, you should baste it every hour with the juices in the pan to keep the bird moist. Also, you can oil or butter the outside of the turkey to crisp the skin. I do turkey this way and I’ve never had a dry one. Use a meat thermometer to make sure the bird is cooked properly.
When the turkey is done, remove it from the oven and cover with foil. Let the bird rest until ready to carve .
I cooked my first turkey the other day and it was so juicy that even after standing for 20 minutes the meat stilllet out juices after it was carved. I didn’t use a bag I just put it in a roasting pan stuffed the bird with orange quarters, lemon quarters and onion quarters. I did put red cooking wine with chicken broth in the bottom. once that cooked down I added fresh squeezed orange juice and lemon juice. I cooked it to 175 degreees in the white meat and it ended up 185 in the dark meat.
No you don’t. just tent aluminum foil over the bird and baste often. Should be fine.
You don’t need a bag. What you should do is rub some form of grease on the outside of your bird — shortening, butter or oil. This willl help seal in moisture and will baste the turkey as it melts.
You, however, will also need to baste to keep the skin moist to compensate for the lack of a bag. If you do not have a baster, you can use a spoon or small ladle to scoop up the juices at the bottom of the pan and pour over the top of the turkey. Don’t forget to baste the drumsticks.
Also, cook at the lowest temperature you can for the time you are planning to serve dinner. High heat is a contributor to a dry, tough bird. Low and slow will give you the tenderest meat.
And the one time I used a bag, I wasn’t happy. It was a lot easier for me to do everything just keeping the turkey in a roasting pan.
cover with foil and have at it. Enjoy!
I think it keeps the mositure in so you might wanna go find one…
You do not need a bag, but Cover it with tin foil or a lid otherwise it will get to brown or over burn the skin.
Remove the tin foil about 1 hour before it is done to brown the turkey.
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