alive logo

’50s No-Fuss Brown Paper Bag Turkey

Serves 10.


    North America has been cooking turkey for centuries. Here’s another recipe that produces tender, juicy results.


    Take care to ensure paper bag doesn’t touch any of the oven elements.


    ’50s No-Fuss Brown Paper Bag Turkey


    • 10 lb (5 kg) free range, fresh organic turkey
    • 1 yellow onion, peeled and cut into wedges
    • 1 large carrot, unpeeled, coarsely chopped
    • 2 celery stalks, chopped
    • 4 large garlic cloves
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 2 cups (500 mL) low-sodium chicken stock
    • 2 Tbsp (30 mL) arrowroot or tapioca starch
    • Kosher salt and freshly ground black pepper, to taste



    Preheat oven to 375 F (190 C).


    Pat turkey dry. Remove giblets from cavity and reserve for another use. Tuck onion, carrot, celery, and garlic into cavity of bird. Rub turkey with olive oil.


    Place in roasting pan. Overwrap with 1 or 2 large paper bags. Fold bags together at the seams to tightly seal. Alternatively, staple shut. Spray entire bag with water.


    Bake in centre of preheated oven for 2 1/2 to 3 hours, or until turkey, when tested with an instant-read thermometer in thickest portion of breast, reads 165 F (75 C).


    Remove and cut bag away. Transfer turkey to carving platter and set aside to rest.


    Strain pan juices into large saucepan. Add chicken stock and whisk in arrowroot or tapioca starch.


    Like this recipe?

    This recipe is part of the Festive Fusions collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.