Wash the turkey properly and take away the components and gravy packet from the cavity. positioned one tablespoon of flour within the baking bag and shake to coat the bag with flour. Lay the bag in a roaster large enough to preserve the turkey with the outlet of the bag on the aspect of the roaster. region the turkey, breast side up within the bag inside the middle of the roaster and role the bag so that you can get your fingers internal to rub the turkey with spices and spoon the dressing around the turkey. Set the turkey aside while making the dressing.
In a completely huge bowl, beat the eggs and upload the bag of bread cubes and cornbread crumbles. Stir with a big spoon to combine. upload the celery, onion, and two cans of bird broth and stir again to mix well. upload the parsley, sage, garlic powder, salt, and pepper and stir to mix. upload approximately half cup of milk and mix again. The consistancy have to be very moist, however not soupy. If it’s too dry, add every other can of fowl broth and mix again. add half of cup more milk, if needed. blend it well again. Set dressing apart.
Sprinkle on and rub the turkey with some garlic powder, sage, salt, pepper, and paprika. Stuff any leftover pieces of celery (tops covered) and onion into the hollow space of the turkey. Spoon the dressing into the bag across the turkey, distributing frivolously. Twist the bag to shut it and relaxed it with the tie supplied with the bags. reduce 6 one half inch slits in the bag (for steam to get away) with one slit within the middle of one facet of the breast so a thermometer can be inserted to test for doneness. Tuck
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