This Brown Bag Herb Roasted Turkey is a simple, delicious, and foolproof way to make a never-dry bird- baked right in a brown paper bag!
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Cooking a whole turkey can be an intimidating task, especially for holiday meals like Thanksgiving or Christmas when the stakes seem especially high. Many home cooks fret over achieving the perfect balance of moist, tender meat and crispy, golden brown skin However, Southern cooks have long held a secret weapon for roasting flawless turkeys – the humble brown paper bag. This simple technique delivers incredibly juicy, flavorful and foolproof holiday birds every time.
A Brief History of Paper Bag Turkey Roasting
Roasting turkey in a brown paper grocery bag has long been a treasured tradition in many Southern households Some estimate this method has been passed down for at least four generations It’s often touted as an “embarrassingly simple” way to roast the perfect turkey.
The technique is believed to have originated sometime in the early to mid-20th century. As paper grocery bags came into widespread use, cooks realized these bags made excellent improvised cooking vessels. The sturdy paper helps keep moisture in, while still allowing for air circulation for crispy skin.
Over the decades, many Southern cooks came to swear by paper bag turkey, handing the technique down to kids and grandkids. It continues to be a staple technique for holidays to this day across the Southern U.S. – and beyond, as more cooks discover its foolproof deliciousness.
Benefits of Cooking Turkey in a Brown Paper Bag
There are several key reasons this unorthodox roasting method yields such stellar birds:
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Moisture retention – The closed paper bag creates a mini steam environment. This keeps the turkey very moist and tender as it cooks. Meat near the bones roasts gently and stays succulent.
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Self-basting – The natural fats and juices cannot evaporate out of the closed bag. As they render out, they drip over the turkey, effectively self-basting it throughout cooking. This ensures luscious, even moistness.
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Crispy skin – While the inside of the turkey steams, the outside still crisps up nicely in the dry heat of the oven. The paper bag allows just enough air circulation for beautifully browned, crispy skin.
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Foolproof – The closed bag environment means you don’t need to worry about basting, tenting with foil or rotating. Once the turkey goes in, you just let it roast until done.
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Rich flavor – The turkey essentially braises in its own juices, becoming infused with rich, meaty flavor.
Step-By-Step Guide to Roasting Turkey in a Brown Paper Bag
Cooking your holiday bird in a brown paper bag is easy as can be. Here’s a simple step-by-step guide:
Ingredients
- 1 whole turkey (10-16 pounds)
- 1-2 sticks butter, softened or melted
- Vegetable or olive oil
- Dry seasoning rub (poultry seasoning, herbs, salt, pepper etc.)
- Flavor additions for the cavity (onion, lemon, garlic, herbs etc. – optional)
Instructions
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Thaw and dry the turkey: Keep the turkey refrigerated while thawing. Pat it very dry inside and out with paper towels before cooking.
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Prep the bag: Use an large brown paper grocery bag. Rub the entire outer surface with softened or melted butter. This keeps the bag from burning.
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Season the turkey: Coat the skin liberally with softened or melted butter. Sprinkle and rub your choice of dry seasoning all over.
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Prep the cavity: Place lemon wedges, onion, garlic, herbs etc. inside the cavity if desired. Truss the legs closed with twine.
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Place turkey in the bag: Put turkey in the bag breast-side up. Fold the open end over a few times and use twine to tie it closed.
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Roast: Place bag in a roasting pan. Roast at 325°F for 15-20 minutes per pound, until the thighs reach 165°F.
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Rest and serve: Let turkey rest 15+ minutes before carving. Slice and serve with pan drippings for gravy.
That’s all there is to it! The brown paper bag does most of the work for you, roasting the turkey to juicy, flavorful perfection.
Tips and Variations
While the basic method remains the same, Southern cooks have developed many tips and tweaks over the generations:
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Baste the turkey skin with mayonnaise or olive oil before seasoning for extra moisture and browning.
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Use bacon drippings instead of butter to grease the bag for delicious flavor.
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Rub the seasoned turkey meat under the skin over the breast for added flavor.
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Place a few pats of butter inside the bag on top of the turkey as extra basting.
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Stuff the turkey cavity with your favorite dressing or aromatics. Allow 15-30 minutes extra cooking time.
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Use twine, tape or staples to securely close the bag shut.
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If using a very large turkey (18+ pounds), double wrap in two paper bags for even cooking.
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Add a few cups of broth or wine to the bag to further baste and flavor the turkey.
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Open the bag towards the end if you want to brown and crisp the skin more.
Don’t be afraid to experiment to find the method and flavor that suits your taste! The paper bag technique is very forgiving.
Frequently Asked Questions
Here are answers to some common questions about roasting turkey in a brown paper bag:
Is it safe to roast turkey in a paper bag?
Yes, it is completely safe provided basic food safety precautions are followed. Be sure to fully thaw the turkey, prep it carefully avoiding cross-contamination, and roast it to the proper minimum temperature (165°F in the thighs).
Can I stuff the turkey if cooking it in a bag?
Absolutely! Just be sure the stuffing reaches 165°F. Allow 15-30 extra minutes of roasting time for a stuffed bird. With the moist heat environment, stuffed bag turkeys are extra delicious.
What if the bag burns or develops holes during roasting?
It’s fine – the turkey will still turn out great. Have a backup bag ready to wrap around any burnt or torn areas if desired. Avoid the bag touching oven walls.
How do I get crispy skin?
The dry heat of the oven will still crisp the skin nicely. Rubbing butter, oil or mayo on the skin helps enhance browning. For extra crispiness, carefully open the bag a bit towards the end.
What’s the best way to tie the bag shut?
Twine or tape tied in a bow works well for easy untying later. Some cooks prefer using staples for a very secure closure – just be very careful handling the hot bag after cooking when removing them.
Can I make gravy from the pan drippings?
Absolutely! The flavorful juices from the self-basted turkey are ideal for making rich, delicious gravy.
How does paper bag turkey compare to roasting in a Reynolds cooking bag?
Reynolds bags steam the turkey more since they are fully sealed. Paper bags allow for a touch more air circulation and browning. Many cooks feel paper bag turkey has superior flavor and texture.
Make Moist, Delicious Turkey This Holiday Season
Roasting turkey in a simple brown paper bag is a cherished Southern tradition that reliably delivers spectacular holiday birds. The steamy environment keeps meat succulent and tender, while the outside still crisps up beautifully. turkey effortlessly bastes in its own juices for incredible flavor. This foolproof method takes all the stress out of holiday cooking.
This year, embrace the wonderful Southern secret of brown paper bag turkey roasting. Enjoy mouthwateringly moist, decadent and nostalgic holiday meals, just like Southern cooks have for generations. Your guests will rave about your juicy, delicious turkey roasted to perfection in this wonderfully easy, time-tested way.
How to Make Brown Bag Roasted Turkey
This Easy Thanksgiving Turkey Recipe doesn’t require a ton of fussy extra equipment, but there are a few standard kitchen tools that will help you get a perfect never-dry roasted turkey every time.
- Large brown parchment cooking bags or brown shopping bag
- Roasting Pan
- Large cooling racks
- Meat thermometer
- Turkey Brine
- Easy Turkey Gravy
- Salt
- Pepper
- Herbs
- Turkey
Once you’ve gathered your ingredients and equipment, you’ll use the following method:
- Brine. Brine turkey with easy turkey brine or dry turkey brine.
- Season and butter. After turkey has brined for 1-2 days, season with herbs, salt, and pepper. Rub butter all over turkey, including under skin. Stuff aromatics like celery, onion, garlic, herbs, and sliced citrus into turkey cavity.
- Add to bag and roast. Slide turkey into paper bag and roast until turkey has fully cooked. Do not open bag to check as it cooks, this releases steam which helps keep turkey tender, moist, and delicious! Remove from bag and crisp under broiler when turkey is fully cooked, if desired.
- Rest. Let turkey rest 20-30 minutes minimum before carving.
- Carve. Carve turkey and enjoy!
Tips and Tricks for Perfect Brown Bag Turkey
Why roasting turkey in a paper bag works. Making a delicious, juicy turkey that won’t dry out is crazy-easy in a brown paper bag – thanks to increased heat from steam that circles around it as it cooks.
Brine Turkey before roasting. This easy turkey brine is perfect for an entire turkey – or just a turkey breast – and is easy to whip up. Place brine and turkey in a plastic bag and refrigerate until ready to cook.
Tip: Do not use turkey brine after raw turkey has been in it – always discard excess.
Turkey Brine Ingredients:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 2 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons rosemary
- 2 teaspoons savory
- 1 gallon ice cubes
How to Make Turkey Brine:
- Bring all ingredients, except ice to a boil.
- After you reach a rolling boil, turn off heat and let cool.
- Combine cooled brine with ice inside a large bag in a beverage cooler, stock pot, or other large container with a tight fitting lid.
- Submerge turkey and seal container.
- Brine for at least 12 hours and up to 3 days – be sure to keep turkey cold with ice as it brines.
Don’t open bag. Opening the bag will let out steam, so you’ll only want to do it towards the end to take your turkey’s temperature. Trust that the bag is basting your turkey for you and locking in all those juices! You could also use a remote meat thermometer so you don’t even have to open the oven!
Crisp under broiler. Crisp under broiler for extra crunch. While the brown bag method will help your turkey skin crisp thanks to your butter rub, you might want a little extra crunch – go ahead and pop your bird under the broiler on high for 5-8 minutes at the end of cooking (watch it very closely to be sure it doesn’t burn) to get a tiny bit extra flavor!
Let turkey rest. Make sure to let your turkey cool for at least 15 minutes before carving to lock in the juices.
How to check turkey’s temperature. Hit the deepest part of the turkey you can WITHOUT touching the bone with a digital thermometer when taking your turkey’s temperature.
Double check for Giblets. Many turkeys have giblets packed in plastic bags or with twine – double check for the giblets to be sure you’re not melting plastic inside your bird! While we want to cook the turkey with the giblets for a delicious gravy, you don’t want to melt plastic. Check for the giblets!
