- This topic has 1 reply, 1 voice, and was last updated November 2, 2008 at 5:51 pm by .
- November 2, 2008 at 5:51 pm #265771
A turkey breast is cooked in an oven-roasting bag, seasoned with rosemary, along with carrots, onion & celery and a can of broth
1 large Reynolds oven-cooking bag
1 turkey breast
1 small bag prepared baby carrots
3-5 onions, quartered
3 celery stalks, cleaned and cut into 3-inch pieces
1 can chicken stock or broth
Salt and pepper to taste
3 Tbsp rosemary
Preheat oven to 350 degrees. Place cooking bag into 13×9″ baking dish. Prepare turkey by removing wrapping and items inside cavity and thoroughly washing out cavity.
Place turkey in bag and bag in baking dish. Add celery, carrots, onions and chicken stock. Sprinkle with salt, pepper and rosemary.
Close and tie bag. Use point of a sharp knife to make 4 vent holes in top of bag. Place in oven for 3 1/2 to 4 hours.
Remove from oven and let stand for 20 minutes before carving. Use remaining liquid from bag to make gravy, adding flour to thicken. (Strain drippings first, if desired.) Do not use too much flour as gravy will thicken as it sits.
Notes: Follow this recipe for a fresh turkey. If frozen, thaw in refrigerator.
Number of Servings: 8-10
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