Roast Turkey in a Brown Paper Bag
How to Roast Turkey in a Brown Paper Bag
When I was single and living in Dallas, I invited a group of friends over for Thanksgiving dinner. The task of roasting a turkey sounded easy enough. Buy a turkey, put it in a roasting pan and pop it in the oven til done. Right? But as the day neared, I realized there was more to it than just putting the turkey in a large pan and turning on the oven. Actually, I went into full blown PANIC! Roasting a turkey?? I no idea how to roast a turkey. Clueless!
My boss at the time suggested I talk to his wife because she always made a “perfect” turkey. Lucky for me, she was gracious enough to share what she called her “embarrassingly simple” recipe, and I’ve been using it ever since. She roasted her Turkey in a Brown Paper Bag. It’s a Southern thing, she said–truth.
Roast Turkey in a Brown Paper Bag 101
Here are the basics from my original notes, circa 1985, written like the young novice I was. I remember writing all of this down as I talked to her. My thoughts on how to roast turkey in a brown paper bag were recorded afterwards I’m guessing.
While at the grocery store, don’t get too big a turkey or it won’t fit in the bag. (Get a 10-12 pounder).
Step 1
Start with a big brown grocery sack from the market (ask for a clean one) and oil it. Rub every pore of it with Wesson oil or else it might burn (any vegetable oil works but not olive). MASSAGE the oil into the paper bag/sack. (And I mean MASSAGE).
Step 2
Now remove all the giblets ? (innards) from the turkey. Add “Holy Trinity” (??) to the cavity (Holy Trinity = some onion, celery and carrot).
Step 3
Massage REAL mayo all over bird. You don’t need to spend $$$ (on the mayonnaise). You need the fatty kind for the oil (full-fat real mayo only). Sprinkle poultry seasoning generously. (It’s easy to find at any grocery store). And some S&P.
Step 4
Put bird in the bag, seam side up. Fold the bag over and staple it shut.
Step 5
Roast til done, 10-15 minutes a pound (larger turkey takes the longer time).
Step 6
Enjoy your dinner!
So now you know how to roast a turkey in a brown paper bag.
Any questions?
What about those plastic cooking bags? I’ve heard of many Thanksgiving cooks who swear by the Reynolds cooking bag, but that seems to steam the turkey instead of roasting (the paper bag actually breathes a little air, changing the results). The Reynolds’ method works just fine, but I like the taste of the paper bag version better.
Will the bag set on fire? No, the oil keeps that from happening, but it can get a slightly smoky toward the end of roasting so turn on the vent or open a window a crack. Remember only use vegetable oil and NOT olive oil.
Aren’t there chemicals in the paper bag that are dangerous to your health? Maybe, but I’ve been roasting the turkey this way for 30 plus years, and I’m still here. And besides, there are probably chemicals in that Reynolds cooking bag or even aluminum foil, too. We won’t even talk about hot dogs. Sometimes you just have to take a leap of faith. Happy Thanksgiving, y’all.
And now for a more clearer and detailed version of her recipe for Roast Turkey in a Brown Paper Bag.
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Roast Turkey in a Brown Paper Bag
Ingredients
- 1 10-16 lb whole turkey
- 2 stalks celery, cut in half
- 1 carrot, cut in half
- 1 onion, cut into quarters
- Mayonnaise
- Vegetable oil (make it the inexpensive kind)
Instructions
- Preparing the Turkey
- DEFROST the turkey in the fridge, keeping it in the plastic bag it came wrapped in. (Plan on 1 day for every 4 pounds of turkey so a 16 pounder will take 4 days to defrost)
- REMOVE the packaged neck and giblets from the neck cavity and body cavity. ADD the celery, carrot, and onion to the cavity (you don’t need to peel).
- TIE the wings and legs to body of turkey with some string (dental floss works in a pinch). If you don’t tie up the bird, the legs/wings will cook faster than the rest of the turkey and turn out dry. If you don’t know how to do this, check out the YouTube video at the end of the post.
- “Massage” the turkey skin with lots mayonnaise, about 1 cup or so. (Use inexpensive mayo but NOT low fat). You can use vegetable oil for this too, but mayo seems to help the turkey brown better. Season with poultry seasoning, salt, pepper.
- Preparing the Bag
- CHECK bag for holes (do not want steam to escape)
- OIL the brown paper bag completely. Rub any type of vegetable oil i.e., peanut, canola, corn but NOT olive oil (it burns at a lower temp) into every pore of the bag to prevent it from burning.
- Roasting the Turkey
- PLACE the turkey in a brown paper bag from the grocery store, keeping the SEAM side UP.
- FOLD the opening over a couple of times and STAPLE the bag shut or fasten with paper clips (stapling works best).
- Very carefully, PLACE the bagged turkey inside a roaster or lasagna-style 9 x 13 pan (if the turkey isn’t too big). Once again, be sure the SEAM of the bag is UP otherwise it will come apart during roasting.
- PLACE the roasting pan on the middle rack of the oven.
- Once you have placed the turkey in the oven there is no need to open the oven door or peek into the bag until the turkey is completely roasted.
- ROAST the turkey at 325 degrees, about 12 to 15 minutes per pound. (Less time if you have a smaller turkey). To check for doneness, use an instant read thermometer, sticking it right through the bag near the leg, trying not to hit bone. This is a little tricky. It should register 180 degrees in thigh and 170 degrees in breast. If it doesn't, keep roasting, checking every 7 minutes.
- When done, REMOVE from roasting pan oven, let rest for 15 or so minutes, and carefully CUT away the bag. Step a little ways away from the turkey so you won't get burned by the steam.
- Keep the drippings for gravy.
Can you use an electric roaster oven to cook turkey this way in paper bag
Hi Theresa–I know you can use an electric roaster for many things, but I personally have never tried roasting a turkey in a paper bag in an electric roaster. It sure would be helpful if you could–freeing up much-needed oven space! If you try it and it works, please let me know.
Hi Anita. Do you think I could use brown butcher paper in place of the paper bag?
I’m not sure, Chad. I’ve only used a brown paper bag.
you CAN do it in an electric roaster for a 20-12 # bird. I have only used smaller birds because I am unsure if the bag will catch fire for a larger bird and double bag touching more of the roaster. My mom says it would work the same…what do I know? I also never rub anything on the bag; I just put the turkey in, and roast it upside down…breast on the bottom so juices run down and in, not out.
Turkey in a bag sounds good,but one bad thing there is glue in the folds of the bottom of the bag,therefore releasing cancer causing toxins,No thank you
I completely understand that, Vernon. I figure it’s only once a year.
This comment could have been left unsaid.
Once or even twice a year will never cause cancer. My family members have been doing turkeys this way for decades. I just love reading new recipes using this method.
This the Southern Thanksgiving Turkey. It is easy to prepare, set it, and forget it. And, it turns out juicy and tender every time.
I also add Tony Chachere’s to my mayonnaise and inject my bird with Tony Chachere’s Injection Liquid. Talk about yummy!
Oh that does sound good. I love Tony’s!
I followed this recipe exactly as written last year except that I did soak my bird in a salt water brine overnight first. I had a larger bird that required the use of two paper bags (one going each way and overlapping in the middle). It turned out absolutely perfect in every way. My in-laws loved it so much that I have been asked to do the turkey again this year! Thanks for the recipe!
I’ve always been afraid to put too big a bird in the bag, thinking it wouldn’t roast evenly. I’m glad to hear it’s possible. I’ll be trying it for my large Thanksgiving dinner group next year.
Can you roast a STUFFED turkey this way?
I think so, Tammy, BUT I have never tried it.
Thursday, October 1, 2020
Hi, Anita,
I was thrilled to come across your brown paper bag method for turkey roasting. ???????? This has been a traditional recipe in my family for more that 4 generations. ??
The differences in our family recipe:
1. We use rendered bacon fat to grease the bag as it adds additional flavor to the bird’s skin. ?
2. The bacon grease is strained then poured into the bag and coated ahead of time. The bag is allowed to rest while the grease is absorbed.
3. The turkey is stuffed, salted and peppered, then slathered with butter ? ??️
I, too, staple the bag closed. This makes for a delicious turkey with moist, tender breast meat every??single??time??.
As for the chemicals in the bag, I’ve eaten and/or prepared turkey this way my entire life – I’m now 72? and in pretty good health. And, you’re right – “it’s a southern thing” ??
Regina–I LOVE the bacon grease idea. I’m going to try it with this year’s Thanksgiving turkey since I’m hosting the family dinner this year. THANK YOU so much for the suggestion.
That’s wonderful, Anita. I look forward to Thanksgiving every year as it’s the only time I roast a whole, stuffed turkey ? and consume soooo many calories. ??? For folks concerned about the brown paper, a few years ago, I invested in a stock of 70 lb food grade paper bags that will outlast me! ?
Hope you like the rendered bacon fat method! ??
Regina
Can you plzz tell me if I can stuff the bird and if so how much longer do you cook it I’m gonna try it for my first time in the bag…. If I can’t stuff the bird can I put the stuffing in the bag with the turkey… Thxx
Unfortunately, I have never stuffed the turkey when roasted in a paper bag. I don’t know about just putting the stuffing in the bag alongside the turkey, either. There’s nothing better than stuffing from inside the turkey, but these days I make mine in a separate pan just to be safe.
Thxx 1 more thing will there b drippings left to make gravy or will the bag soak it up thxx
There should be plenty of drippings, Susan. I’m not much on making gravy, but my mother-in-law, who has that job, never says there isn’t enough for her gravy. Happy Thanksgiving!
Anita im a little late but I stuffed the turkey not the whole cavity but enough of it I had plenty of drippings left over for gravy and it was the BOMB… Turkey was jucie fell right off the bone,my hubby could not believe it…THXX SO MUCH Happy Holiday’s Susan Harris
Thanks, Susan. Isn’t it amazing how easy this is? I’m so glad it worked out for you. Anita
oh im trying this, do you oil the INSIDE AND OUTSIDE of the bag
Yes, inside and out.
I did a 23 pounder this year, 1 paper bag. I’ve been doing turkey this was for 30 years. I’ve NEVER stapled the bag closed. Always perfect turkey!!!! The only thing I don’t do is use mayo. Not necessary! I used 4 sticks of salted butter 2 on bag, 2 on bird. I mix in fresh thyme, lemon zest and poultry season to butter AND put 2 whole lemon quarters inside and under breast skin! Everyone fights over that lemon breast!! So yummy!!!!
Hi Sue, I have always stuffed my turkey. Then place in a oiled brown paper bag, I usually get a 20 to 23 lb turkey and it cooks in about 4 hrs
I cooked my 23 pound bird 4 1/2 hours leaving 45 minutes to rest before carving. This method literally steams your turkey to perfection! Crispy skin and fall off the bone tender. I use 1 cup of vegetable stock in with my trinity inside the bird. Always add thyme and 2 lemons. You could use drippings for gravy but I don’t. Too hot and steamy to get too and a serious steam burn possibility!
Anita,
am going to try the paper bag method this year. My sister lives in Cincinnati and I live in the Florida Keys. We were both looking for this cooking method and while talking on the phone found your recipe at the same time! Does it make a difference what thickness of paper bag you use? I have two paper bags with different thickness. Also can a dry rub be used and then coat the turkey with mayo?
Hi Vickie–It seems like the paper bags from the grocery stores are a little less thick these days (and a little smaller, too). If you have a thicker one, I’d use it. Either way, just be sure that the seam of the bag faces up so it doesn’t separate at the bottom. Regarding the dry rub on the turkey with the mayo, I’ve never tried it. I feel the worse that could happen is the mayo and rub blend together, but the flavor would still be good. If you try it and it works, please let me know. I hope you enjoy your turkey.
My favorite way to cook a turkey! It turns out moist and I open the bag for the last minutes…. just love that crispy skin!!!
Sounds perfect, Jo Ann. Enjoy your turkey!
The paper bag is by far my favorite way to cook a turkey! I first saw my uncle (an award winning professional chef) do it like this in 1981. He passed a few years later and I resurrected the the process for our family, though I’m sure he seasoned the bird much better than I ever could. I’ve been responsible for the turkey every year since! The only differences for me–I have never basted the turkey with mayo, and I use a softened stick of butter-the entire stick- to grease the bag. Turns out perfect EVERY time! I use the drippings to make my gravy (utilizing krusteaz pancake mix instead of flour for the rue–NO lumps). I, too, have been shy about stuffing the bird. Maybe someday I’ll get over that hurdle. But the cornbread stuffing on the side is always a hit, too! Happy Thanksgiving!!
I think the “grease” is chef’s choice, Tony. Sounds like your uncle mastered it. Thanks for the Krusteaz pancake mix suggestion. I may try it as my gravy leaves much to be desired due to lumps. I give that job to my sis or mother-in-law. Happy Thanksgiving.
Hi there and Aloha from Hawaii. Roasting in a grocery bag in the ’50’s seem to be popular in Hawaii during my childhood ’til I continued the tradition. When I graduated in 1968 I cooked my first turkey following the same way my family and their friends did back then. My thoughts are simple, if it ain’t broke, don’t fix it. It’s a rule I’ve lived by. At 70 I look forward to serving my turkey roasted in a brown grocery bag to the grandchildren this year. Happy Thanksgiving with love from Hawaii, Aloha and be safe during this time of adversity. Mahalo. CO.
Thanks for sharing your Thanksgiving memories, Christian. I hope this Thanksgiving is just as wonderful!
Where do you get your paper bags at? Do you use the ones with the print on them from the grocery store?Does that mess up the turkey (gets ink on it)?
Hi Kimberly–I actually can still find paper bags locally in Central Illinois with no writing on them. But I have used the bags with the ink/print on them. I have not noticed the ink getting on the turkey. Other than the bottom of the turkey, the bag doesn’t actually touch the turkey (unless it’s a really big bird). There’s plenty of air space around the turkey in the bag with a 12-pound turkey. My problem has been that stores are shrinking the size of the paper bags. Large enough bags are getting harder to find. I’m always keeping an eye out for stores carrying the larger size bags.
We have always used the paper bag cooking method for turkey.
I found for really big turkey making your own bag from brown mailing paper cooks the same.
Enjoy!
That’s a great suggestions, Ingrid. The paper bags I’m getting from the stores lately seem to have shrunk and can no longer hold a medium-size turkey. Thanks for the idea.
My French husband adopted this method after an American friend cooked his turkey this way in Belgium. I’m pleased to find the recipe again as my husband died and he was always the one cooking the turkey.I’ll try it this year in his memory, with our traditional French chestnut stuffing cooked separately
Your husband will be smiling down from heaven when your turkey turns out to be delicious this year, Lalla. Your chestnut stuffing sounds wonderful.
Ms.Lalla I would LOVE your chestnut stuffing recipe. I’m 60 and had that French Chestnut stuffing only once. I so enjoyed it! I’m sorry for your husband passing. The older I get, the more folks I lose. Thankyou! Be well always Ms. Lalla!
Iam so glad someone else uses the brown bad for ur turkeys. People give me strange looks when I tell them i use the brown paper bag. I’ve been using it since the 70’s. I heard it on the radio and I pulled Ober and wrote it down. I use crisco to grase down the turkey and it turns out golden brown. And moist.
Turkey turned out great! My father, who is a pyrophobic, Held a vigil by the oven with his fire extinguisher until the turkey was done. LOL
Funny about your dad, Geni, but I felt the same way the first time I made a turkey this way–certain the oven would catch fire and surprised when it didn’t. I’m glad your turkey turned out great.
My Mom has been cooking in a brown bag for over 55 years. The only thing she does different is she loosens the skin gently over the breast and adds butter through out the top. And then rubs soft room temperature butter all over the outside. And just puts salt inside and out. And we make stuffing with poultry seasoning and salt and pepper. If you rub the butter all over the outside you do not need to do the oil. Just make sure the rack is down low so that the bag doesn’t touch the top of the oven. I have never tried the mayo, I will have to when I make the next one. Also for those who want to stuff their bird just add 30 minutes of cook time. And after it’s done take all of the stuffing out. If there is any left inside the next day Do Not eat it unless you get the temp up to at least 165 to kill germs. Not taking it out is what made people sick in the past and that’s why most people won’t stuff their birds now. I have been making mine for over 33 years now for my family. Thanks for putting this up!
Thanks so much for your suggestions, Tammy.
Thanks. Just a question to clarify. Do you oil inside and outside of the bag?
Yes I do oil both the inside and outside of the bag, Wendy. Some same it’s not necessary, but it’s what I’ve always done.
Hi, Anita. I searched, “How to cook a turkey in a brown paper bag”. Imagine my surprise when “Anita’s Table Talk” popped up. I’m Anita. My mother’s old French farmer family’s bagged turkey recipe has been around probably almost as long as commercial paper grocery bags, c1850s. It was very interesting reading through your recipe, and the comments and variations of your followers. A truly genuine tribute to all the kitchen gurus who understood food chemistry, created, experimented, and put smiles on faces long before we had computers to turn to ask. “How to…” I’ve added my (50 yr.) experiences with my family’s variations. 🙂
* The heavier the paper bag, the less likely it is to tear or seams to come open.
* 1st time I tried the recipe, I used butter to grease the bag. The bag touched the upper element and caught fire. No harm done, but the bag was trashed. Good thing paper bags were common & I had a spare! Three lessons: 1) I was supposed to have used lard to liberally grease the bag. It has a much higher ignition temperature than vegetable oils. 2) In case of tears or holes – or fires – keep a spare on hand. 3) When heated, the greased bag expands (the grease seals the ‘pores’ in the paper, and the air is trapped inside, creating something like a dutch oven.) be sure the oven rack is low enough your bag isn’t going to touch the elements or sides of the oven.
* I’ve never found it necessary to grease the inside of the bag, although have done it a couple of times without any difference,
* When the bag’s greased only on the outside, the turkey has always self-basted. The amount of heat/steam inside the bag and the turkey fat seem to do the job.
* We didn’t use staples. We gathered the bag opening together very carefully and used a piece of greased string, tightly wrap it around the bag opening, and secure it with a bow (same as on a shoe). The reason for the bow is if the turkey needs to be checked for any reason, the very hot greased string can just be pulled and the bag carefully opened.
* We never basted the turkey with anything except maybe some spices. It browns beautifully, anyway.
* Always stuffed our turkey. The stuffing is usually Maple Leaf ground pork ( bought plain, unspiced) which I nuke, mix with white bread crumbs only, add spices, optional dried cranberries. (The stuffing should be drier than moist – the moisture from the turkey will moisten it, Finished, it should be not dry, moist, definitely not even close to wet4) Salt bird cavity & stuff the big and neck cavity. Just remember that a bulging, stuffed neck area changes the length of the turkey -the bag might be too short.
* When Canada went metric, one of the biggest issues for me, was the change in bag sizes. An 18 pound turkey no longer comfortably fit and the neck end couldn’t be stuffed.
* Regardless of turkey size the cooking time is always 3 hours. Depending whether the turkey is under or over 18 pounds, the cooking temperature and/or time is adjusted. The larger the turkey, raise the temperature to 375 for the first 1-2 hours; then lower the temperature for the remaining 1-2 hours. The bag was never opened until the 3 hours was done. Unless there was an issue, like the oven stops working, power goes out -making it necessary to check – by undoing the string bow. If doneness needs to be checked, take the bird out of the oven & close the door to maintain oven temperature.
* Once, I had to make a ‘bag’ out of large pieces of greased brown paper; put turkey in the centre of the sheets, pulled the greased sheets carefully up and around the turkey, bunched the paper at the mouth, wrapped greased string around the mouth, and tied it up with the bow! Eureka! Worked like a charm.
* If testing was necessary, a fork poked into the turkey causes juices to runs. If the fluids are clear, the bird is done; if blood is still present, carefully regather the bag, retie the bow, and keep cooking.
Happy turkey eating, everyone!
Thank you, Anita, for all of your helpful additions to a favorite (and my only) way to roast a turkey! I sure enjoyed reading everything you’ve written and will most likely be incorporating some of your suggestions/ideas.
I have used the brown bag method for over forty years. I have never oiled the bag and it has never burned. This year, thanks to your suggestion, I am using Mayo instead of oil on the outside of the turkey. Mine is in the oven as I write this. Cooking for an early Thanksgiving dinner where I volunteer. It smells delicious!
I hope the recipe turned out well, Gail. I may skip oiling the bag this year myself.
I’m almost 70. This was the way my mother did our turkeys. In the morning you would wake up to the smell of Turkey through the house.
For a bigger turkey, how about trimming down a lawn and leaf bag?
I haven’t seen any mention about everyone’s oven temperature. And I have my 23.75 lb. turkey inside a pan and inside a brown paper bag from Publix and another bag in the opposite direction to keep it sealed. I wish that I had seen this before getting my turkey in the oven. I was told to just salt and pepper it, but also added onion inside the cavity. But I have my oven temperature at 325 degrees and was told by a client to cook it as directed but that the brown paper bag will make it super moist, I’m anxious to see how it comes out!
That’s a big turkey, Bonni. Your two-bag method should probably work. Let me know how it turns out.
Hello, I have a 20.60lb. turkey. What Temperature? How long should it cook? I’m cooking my turkey Friday, November 25, 2022
Lisa
That’s a good-sized turkey, Lisa. I’d still go with a 325-degree oven for 12-15 minutes a pound. My concern is finding a brown paper bag large enough to hold your turkey. One commenter (Karin) had good success using a leaf and lawn bag. I personally haven’t tried it yet but worth a consideration.
I have used this method since I started cooking turkeys. I learned it from my first boyfriends mother, who was from the south and a wonderful cook.
I would not cook a turkey any other way! I am now in my 50s and everyone always rants about my turkey. My children have taken on the tradition as well. We have found using the large leaf and lawn bags work wonderfully! They are double bagged, so they keep the steam in and fit any size turkey.
Thanks for the info on the large leaf & lawn bags, Karin. Good info to have as I’m finding the grocery-style paper bags are getting skimpier and smaller.
Great information! My Roaster – Antique Blue Enamel is in Storage 30 Miles away. I remembered I use do a Roasted Turkey in a Brown Paper bag years ago. When I lived in Salmon, ID. I found the recipe in Bon Appetit!
Today, I researched it online and found your site! Yes, I always used a clean brown paper bag. I wash the Bird, lift the Skin up all around and slather it with soft Butter. The Cavity I always used the the Trinity – Carrots, Celery, & Onion. I normally crush about four cloves of Garlic – Large and would put that under the skin with the Butter. I have plenty of Lemons so will do that idea as well.
I too am cooking my Bird today, Friday the 25th. Already got the Sweet Potatoes done. I will Roast it later today, for the heat. The legacy of this Recipe is Amazing, so glad to learn it is one of the best ways to cook a large Bird. Thank you for all the Great Ideas, ladies!
HAPPY THANKSGIVING EVERYONE! PLEASE PRAY FOR OUR COUNTRY!
Covering the turkey with parchment paper is another good method for roasting
My mom did it this way, and she passed 20 year ago. I thought I’d look up if this was a “thing” and was pleasantly surprised to find your post.
I don’t believe she greased the bag, but will do so just in case. I also think she roasted breast side down to keep the white meat more moist.
I’ve heard several people don’t grease the bag with good luck, Alicia. I’ve always been afraid to NOT grease it.
In the 70’s my mom found this recipe in the news paper and we have done it this way ever since. I’ve always done a big bird. I just use two bags end to end and overlap. I imagine the end results would be the same but we used crisco oil on the insides of the bag. Sutffed the turkey (Mrs Cubbisons corn bread stuffing) and just buttered the bird down. Put him on the basket in the broiler and did 18-20 min per lb with the bigger birds. I hear so many people say how dry their turkey is of “what a pain having to check on it and baste it” That’s the beauty of brown baggin’ him. Always moist and browned beautifully. Thank you for sharing!!
My grandma, mom and me all do this trick too. EXCEPT, we do not oil or staple the bag. It has never burned or got smoky. Those steps are unnecessary and seem messy. I just put the turkey in the bag, and fold the end. For. A big turkey, it can take 2 bags (one from each side and overlapping ar middle). Bag doesnt need to be sealed, its good to have a little leak to let out a little steam, I just fold the end. I remove the bag the last 20-30 minutes to get browned skin. Also, I add sage and thyme to the aromatics.
I agree. Not oiling the bag would make it less messier, Amyjo, but I’ve never tried it. This may be the year that I do. Thanks.
ive done this only once but the recipe i did said to put turkey in oven and set temp at 250 for 12 hours, it was delicious, no food poisioning turkey flavor was awesome, what are your thoughts?
I’m not familiar that cooking turkey for that length of time, Margaret. But if it works for you and the turkey is delicious, I’d keep doing it your way.