Steaming Turkey: Easy, Moist, Delicious

Cooking turkey in a bag is a great way to ensure your bird is juicy and tender. It's also an easy method for beginners, as it's hard to mess up. This technique has been around since the 1970s and is perfect for anyone nervous about roasting their first turkey. The bag locks in juices and flavour, and keeps the mess contained for easy cleanup. You'll need an oven bag, a roasting pan, and kitchen shears or scissors. First, prep your bag with flour to prevent bursting. Then, prep your turkey by brushing it with oil or butter and adding any desired seasonings. Place the turkey in the bag, seal, and cut slits in the bag to allow steam to escape. Finally, bake at 350°F until the thickest part of the thigh reaches 170°-175°F.

Preparing the turkey

Step 1: Preheat the Oven and Prepare the Roasting Bag

First, preheat your oven to 350°F. Then, take an oven-specific roasting bag, such as the ones made by Reynolds, PanSaver, or BirdBags, and coat the inside with cooking spray. Add two tablespoons of flour to the bag, twist it closed, and shake to distribute the flour evenly. Place the bag inside a roasting pan, ensuring the pan is at least two inches deep to prevent the bag from melting and catching on fire.

Step 2: Prepare the Turkey

Remove the neck, giblets, and any pin feathers from the turkey. You can save these for making gravy or stock, or discard them. Tuck the wings of the turkey underneath the bird, and season the cavity with salt and pepper. You can also add other seasonings of your choice, such as dried herbs, garlic, and onion powder.

Step 3: Make a Butter Mixture (Optional)

In a small bowl, combine softened butter with garlic, thyme, and a pinch of salt and pepper. Using the back of a wooden spoon, gently separate the skin of the turkey breast from the meat. Rub the butter mixture underneath the skin, or directly on the skin if you prefer. This step will add flavor and help crisp up the skin.

Step 4: Seal the Bag and Cut Ventilation Slits

Place the seasoned turkey inside the roasting bag, ensuring the opening of the bag is on the side of the bird, not the top. Seal the bag with the nylon tie provided, or a simple knot if you don't have one. Make sure to tuck the ends of the bag into the pan. Using a small knife or kitchen scissors, cut six half-inch slits in the top of the bag to allow steam to escape during cooking.

Step 5: Roast the Turkey

Place the roasting pan with the bagged turkey on the lowest rack of your oven. Roast for approximately 2 to 2 1/2 hours for an unstuffed turkey, or 2 1/2 to 3 hours for a stuffed turkey. The exact time will depend on the size of your turkey. The turkey is done when the thickest part of the thigh reaches an internal temperature of 170°-175°F. Use a meat thermometer to check the temperature through one of the slits in the bag.

Step 6: Rest and Carve the Turkey

Once the turkey is cooked, carefully remove it from the oven and let it rest in the bag for 15 to 30 minutes. This allows the juices to redistribute and results in a juicier bird. After resting, cut open the bag and transfer the turkey to a carving board. Be cautious when opening the bag, as the steam escaping can be very hot.

Preparing the bag

Firstly, ensure you have the right type of bag. You will need an oven-specific turkey bag, typically made of heat-resistant nylon. Some popular brands include Reynolds Kitchens, PanSaver, and BirdBags. These bags are designed to withstand the heat while roasting and are marked as oven-safe.

Now, let's get the bag ready! Start by coating the inside of the bag with cooking spray or oil. This step will help the flour adhere to the bag and ensure a more even coating. Next, add about 1 tablespoon of flour (you can use wheat, rice, potato, or gluten-free flour) to the bag and shake it to distribute the flour evenly. The flour is essential as it blends with the fat and juices, helping to prevent the bag from bursting during cooking.

Once your bag is coated and floured, place it inside a large roasting pan. The pan should be at least 2 inches deep to prevent the bag from melting and to contain the juices. Now, you can add sliced vegetables such as onions, carrots, and celery, depending on your recipe and preferences. These vegetables not only add flavor but also catch the delicious drippings, which can be used to make gravy.

The next step is crucial: turn down the ends of the bag several times to hold it open. This will make it easier to place the turkey inside without tearing the bag or causing a mess. Carefully place the turkey inside the bag, ensuring that the opening of the bag is on one side of the bird, not at the top.

Finally, seal the bag securely. Most oven bags come with nylon ties, but if yours doesn't, you can use kitchen twine to tie a knot and secure the bag closed. Remember to tuck the ends of the bag into the pan to prevent them from hanging over the sides, as direct contact with the oven walls or heating elements can cause the bag to melt.

Cooking the turkey

To cook a turkey in a steam bag, you will need a few things:

• An oven bag (specifically designed for cooking a turkey)
• A roasting pan (at least 2-inches deep)
• Kitchen shears or scissors
• Flour (to prevent the bag from bursting)
• Oil or melted butter
• Seasoning (e.g., salt, pepper, herbs, spices)

First, preheat your oven to 350°F. Place the oven bag into the roasting pan and sprinkle in a tablespoon of flour, shaking to distribute evenly. You can also add sliced vegetables at this point, depending on your recipe.

Next, prepare your turkey by removing the neck and giblets, and tucking in the wings. You can stuff the turkey if you like, but be careful not to overstuff. Pat the skin dry, brush with oil or butter, and season as desired. Place the turkey in the bag on top of the vegetables.

Close the bag with the nylon tie provided, and make 6 half-inch slits in the top of the bag to allow steam to escape. Tuck the corners of the bag into the pan, ensuring that no part of the bag touches the oven walls or heating elements.

Place the turkey on the lowest rack of the oven and roast according to the size of your bird. You can refer to online cooking charts for guidance on cooking times. The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F to 175°F.

Once cooked, let the turkey stand in the bag for 15-20 minutes before carefully cutting open the bag and transferring the turkey to a serving dish. Use the juices collected in the bag to make gravy.

Tips:

• Do not brine the turkey in the oven bag, as this may cause the bag to burst.
• The turkey will brown inside the bag, but brushing with oil or butter before cooking can enhance browning.
• Allow the turkey to rest for 20-30 minutes after roasting to lock in the juices before carving.
• The drippings from the bag can be used to make gravy.

Resting the turkey

After opening the bag, carefully transfer the turkey to a serving platter or carving board. Cover the turkey with foil or a dish towel to keep it warm and let it rest for another 20 to 30 minutes before carving. This additional resting time will give you the perfect opportunity to make gravy using the delicious drippings from the bag.

The resting period is essential, as it allows the turkey's juices to settle, preventing them from running out when you start carving. This will result in a moist and flavorful bird. If you were to skip this step, you might end up with dry and less flavorful meat.

So, be patient and let your turkey rest. It will be well worth the wait!

Carving the turkey

Step 1: Rest the Turkey

First, let your turkey rest for 15 to 30 minutes before you start carving. This allows the juices to settle, ensuring they won't spill everywhere when you cut into the bird. Instead, the juices will be reabsorbed by the meat, making it extra juicy. Resting the turkey will also give it time to cool down, making it easier to handle.

Step 2: Use a Sharp Knife

For this step, you'll need a sharp chef's knife, a large cutting board, a platter, and some paper towels. Place the turkey on the cutting board with the cavity facing towards you and remove any butcher's twine trussing the legs together.

Step 3: Remove the Legs and Thighs

Slice the skin near the thigh to separate the leg from the body. Cut through the joint, angling your knife towards the bone as you cut. Once you hit the bone, use your hands to grasp the thigh and bend it backward until you hear a pop and the joint becomes visible. Clean your hands, then pick up the knife again and slice through the joint and the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat this process with the other leg and thigh.

Step 4: Cut Off the Wings

Pull the wings back until you hear a pop, just like you did with the legs. Slice through the joints to remove them.

Step 5: Remove the Breasts

Make a long, deep cut along one side of the breastbone, following the curve of the bone. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat on the other side of the breast. At this point, you may want to wipe down your cutting board to get rid of any excess juice.

Step 6: Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices. For neater slices, use long cutting strokes instead of short sawing ones. Cut the wing in half and transfer the white meat to your serving platter.

Step 7: Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint until you find the right spot. Place the drumsticks on the platter and set the thigh meat aside on the cutting board. Remove the bone from the thigh and place the boneless thigh skin-side up on the board. Cut the dark meat into slices and transfer them to the platter.

Now your turkey is ready to be served! Carving the meat will have cooled it down significantly, so it's best to bring it to the table right away so your guests can enjoy it while it's still warm.

Frequently asked questions