What you'll need:
Turkey
1 large Onion, 3 Celery stalks, 3 Carrots (chopped into 2 in pieces)
3-4 cloves of garlic
Olive oil
Large brown paper shopping bag
Gravy:
Turkey drippings
6oz chicken broth
1/8cup (or more) corn starch
Preheat oven to 375. Put turkey into a roasting pan. Remove everything from inside of the turkey. Place onion, celery, carrots and garlic cloves inside the turkey.
Rub the entire outside of the turkey with olive oil until completely covered. You can put the oil in a cup and use a basting brush, if you don't want to get your hands oily. ;)
Cover the turkey with the large brown paper bag. Staple the bag shut. If you have a huge turkey, use two bags, sliding one end of the turkey into one bag and the other end of the turkey into the second bag. The olive oil will prevent the bag from sticking to the turkey. Sprinkle the bag all over with water.
Place into pre-heated 375 F oven, on the middle rack. You need at least 6 inches from the top of the oven to the top of the turkey or brown bag. Bake for 13-15 minutes per pound.
When the turkey is ready, the meat thermometer should read between 163-170 degrees, make sure the thermometer isn't touching the bone. When removing the turkey from the oven don't forget to support the base of the roasting pan! Cut the brown bag and remove the turkey from the roasting pan to a serving platter.
Rub the entire outside of the turkey with olive oil until completely covered. You can put the oil in a cup and use a basting brush, if you don't want to get your hands oily. ;)
Cover the turkey with the large brown paper bag. Staple the bag shut. If you have a huge turkey, use two bags, sliding one end of the turkey into one bag and the other end of the turkey into the second bag. The olive oil will prevent the bag from sticking to the turkey. Sprinkle the bag all over with water.
Place into pre-heated 375 F oven, on the middle rack. You need at least 6 inches from the top of the oven to the top of the turkey or brown bag. Bake for 13-15 minutes per pound.
When the turkey is ready, the meat thermometer should read between 163-170 degrees, make sure the thermometer isn't touching the bone. When removing the turkey from the oven don't forget to support the base of the roasting pan! Cut the brown bag and remove the turkey from the roasting pan to a serving platter.
To make gravy: boil 6oz of chicken broth in a saucepan, strain the juice from the roasting pan into a sauce pan add 1/8 cup of corn starch to the gravy to thicken. Cook at low heat and stir constantly. Add more cornstarch to reach your desired gravy consistency.
NOTE: "The bag won't burn because paper burns at 451 degrees and we are cooking at 375 degrees. The advantage of the brown paper bag over the Reynolds's cooking bag is that the paper breathes so the turkey roasts. In the Reynolds bag the turkey steams, giving it a different taste. Also the brown paper bag retains the same advantage of the plastic cooking bag...no splatters all over the oven".
*Has celery, garlic and onion listed
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