Moist Turkey With Bacon in a Paper Bag

Baking a turkey in a paper sack or bag is a recipe that we got from watching the weatherman on our local CBS station, many years ago. It makes the best tasting turkey! The meat stays moist and tender, especially if you put with the bacon over the top.

Ingredients

1 Turkey
Salt and pepper
Garlic powder
Bacon

Directions

Prepare the turkey by removing the giblets and washing the bird. 

Sprinkle the inside cavity and the outside of the turkey with salt, pepper and garlic powder if desired.

Stuff the bird's cavity and neck area with the stuffing you like best. I make the traditional stuffing, but some put in vegetables like celery and onions. Then, after the cavity is full of stuffing, I usually put a slice of bread to cover the cavity and to keep the stuffing from falling out.

Place strips of bacon over the top of the breast, legs and thighs.  See note * below

Carefully place the turkey inside the brown paper bag.  If the bird is bigger than the bag, then you may need to use two bags, fitting the open ends together. I usually place the bag on a rack that fits inside the roaster, so the bag does not sit in the juices.

Staple the opening of the shut and place the bag in a roasting pan. Place the roasting pan in the oven.

Set the oven to 350°, and roast the turkey, allowing about 20 minutes per pound. Cook until the drumstick wiggles freely and juices run clear from the breast.   However, if you want an even better tasting turkey, bake the turkey at 250° for one hour.  Then turn the oven temperature down to 190° to 200° and cook for 8 to 15 hours, depending on the size of your turkey.

If you want crispy bacon, wait until the turkey is almost fully cooked.  Open the paper bag along the top, so the bacon is exposed. Continue baking until the turkey is done, and the bacon is crispy.

Remove from the oven and allow the turkey to rest for 20 minutes before carving.

Notes:

* Some say to roast the turkey with the breast on the top, while others say to have the breast underneath for a juicier bird. I think it is all individual preference. I have done it both ways. The bacon keeps the meat juicy and tender.  

If you can, bake the turkey at the lower temperature.  It takes a lot longer, but in the end, you will have a moist, tender, delicious tasting turkey with a hint of bacon.