Whole Basted Turkey
Whole Basted Turkey
10 lbs.  |  serves 8
Thaw completely in refrigerator 3-4 days or keeping turkey in vacuum sealed packaging, place in a sink full of cold water for 5-7 hours, changing the water approximately every 30 minutes.
OVEN: Preheat oven to 350ºF. Remove turkey from burlap and vacuum-sealed bag. Place turkey in cooking bag provided. Secure bag with twist tie. Place bag in deep roasting pan. Puncture 6 to 8 holes in top of bag with a fork. Turkey will take 2 hours 45 minutes to 3 hours to cook. For extra browning or crispiness, slit top of bag for the last 20-30 minutes of roasting. The turkey will be done when the internal temperature measured with a kitchen thermometer reaches 165ºF in the thigh.
Make simple gravy with the turkey drippings from the oven bag.
Turkey Gravy:
3 Tbsp Butter
3 Tbsp All Purpose Flour
2 cups Turkey Drippings, defatted
1 cup Water
In a small saucepan, melt butter over low heat. Add flour and stir using a whip to form a roux. Cook the roux for 2-3 minutes over low heat. Add turkey drippings and water to roux. Bring to a boil. Adjust seasoning if necessary and serve. Makes approximately 1 quart.