Brown Bag Chicken Turkey
So this recipe calls for a chicken, but I frozen a turkey (about 5 lb) and I’m attempting to cook through the meat in my freezer. (That’s a whole different post to come…) and thankfully, I had thawed the turkey in the fridge the past 2 days wondering what I would do with it for a Sunday lunch. Then the sister sent me this recipe AND my sweet son woke up extra early this morning giving me plenty of time to roast a turkey BEFORE even taking a shower. So when life gives you lemons…make, well, cook something.
the turkey before the bag
- One 3- to 3 1/2-pound chicken (or 5 lb turkey)
- Sea salt and freshly ground black pepper
- 1 onion, cut in half
- 4 sprigs fresh rosemary
- 1 tablespoon ground hot Hungarian paprika
Preheat the oven to 400°F.
Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged turkey on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the turkey from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.
the turkey hiding in a bag
the previously mentioned sweet pumpkin son
**And yes, I took photos of a raw turkey early on a Sunday morning. Judge me. It is completely valid.**
hahahah. i love this post. what am i doing up? whatever. this was worth it.