different sized turkeys.*
Preheat oven as directed for specific meat. DO NOT use 'LOOK Oven Bags' at temperatures higher than 400F.
1.) Add a tablespoon of flour to the bag and shake to coat, to protect against bursting.
2.) Season the meat and place in the bag. Add liquid if called for. Close bag with plastic tie that is provided.
*Chef's Note: Before closing the bag; I add a few fresh sage leaves, 4-6 whole garlic cloves, 3-4 stalks of chopped celery and 2 large onions quartered.
3.) In the top of the bag, cut six, half inch slits and place the meat in bag in a large baking pan. The oven bag should not hang over the pan.
4.) Place pan on lowest rack of oven, allowing room for bag to expand without touching oven walls or racks. Bake following the directions from the chart for; roast beef, roast pork, ham, whole chicken or whole turkey stuffed or unstuffed. Or until the internal temperature of the thigh meat reaches 180F (85C).
5.) To serve, carefully open bag to avoid steam.
|Season, close bag with tie, place in large pan|
The meat stays moist in the bag. The resulting juices can be strained and used for a delicious gravy and clean up is a snap. If you are expecting a beautiful looking, photo-ready, cooked bird, forget this method... go back to oven roasting and get out your turkey baster!
On the other hand, if you want an easy method where you don't have to baste or watch the bird and clean up is a breeze, this method is great!
You will find 'LOOK Oven Bags' at your local grocery store in the aisle with food wraps.
Till next week...
Happy Cooking and Bon Appétit!
PS~be sure to check out the comment below on cooking goose in a 'LOOK!' oven bag! sr
Photos by Sally Rae