Community Chat

[cater]

Shorty I do turkeys all the time yours will be fine. No stress just clean it out throw some salt on the inside rinse it out . I put veggies inside the turkey put it in the bag butter it all over tighten up the bag let it cook. I even add some chicken broth in the bag before I close it up. Have a nice dinner.

[Qwackertoo]

I use the Reynolds Oven Turkey bags too. I buy fresh turkeys or turkey breasts. And usually 15-18 pounds . . . not quite as large as yours . . . but it only takes like 2 1/2 to 3 hours to cook . . . we don't eat until like 4:00 on Thanksgiving so I throw it in the oven by noon or 12:30 . . . cook it, slice it, eat it. I don't get it taking two days. So even IF we ate at 1:00 and I threw it in the oven by 9 or 9:30 that morning I'd still be fine. Sorry. Not that big of a deal. In the grand scheme of things.

Before last year when I got my double oven and warming tray . . . yeah it was a little harder cooking it and all the side dishes to be done at the same time but I managed.

Now IF it was my Mother who cooked a regular turkey, a wild turkey and a smoked turkey . . . . PLUS a ham . . . numerous pies, coconut, chocolate, apple and a huge container of dressing (we do dressing not stuffing) . . . and other side dishes . . . then I'd be a little more challenged. How did she ever do it all?

edit- typo on times

[cater]

My daughter brined a 23lb turkey for Thanksgiving it was cooked in 5 hours in her oven. she had it in a turkey bag it was browned and one of the moist turkeys we have ever had. I have to give credit to her she definitely can cook wonderful meals. She started brining turkeys a few years ago and I who am not a huge turkey fan cannot get over the difference when you brine a turkey instead of just doing it the way I do them. Hers are outstanding and everyone raves about them.

[bikerbabe]

Shorty, the confusion is because it wasn't clear on your earlier posts that the turkey was cooked through and then just reheated the next day. It sounded like it was only cooked partway the first day which is a breeding ground for bacteria.

[abbeythe 8th]

On 12/20/2014 santaslittlehelper said: Shorty, the confusion is because it wasn't clear on your earlier posts that the turkey was cooked through and then just reheated the next day. It sounded like it was only cooked partway the first day which is a breeding ground for bacteria.

"I am starting to make the turkey Tuesday afternoon/evening and finishing it Wednesday since we are having an early dinner.

About cooking it Tues and Wed----We put the turkey in a turkey bag and then a roasting pan. (It saves all the juices being in the bag and the turkey is never dry). Then it goes in the oven and I cook it in the oven until its all but finished (Tuesday). PS. I do not stuff the turkey. I make my own stuffing on top of the stove.

Anyway then I let it cool down, then it gets put in the refrigerator. Then Wed morning we get it out and put in the oven and finish it."

I agree. There was no indication that the turkey would only be warmed up.

[gidgetgh]

Soooooooooooo glad we're getting a Honey Baked Ham. I admit that I should embrace my inner domestic goddess more than I do, but all these posts just confirm my belief that it's a lot of hoopla for one meal.