Turkey In A Sack
Juicy, flavorful turkey cooked in a brown paper sack with mayonnaise to seal in moisture, perfect for a casual family feast or outdoor gathering.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Spread the turkey heavily with mayonnaise using a pastry brush.
- Place the turkey in a brown paper bag.
- Fasten the bag ends securely together.
- Place the bag on a rack in a roasting pan.
- Bake until the turkey is done, approximately 70 minutes for a typical size.
- For small birds or chickens, bake for about 10 minutes after splitting the sack.
Tips & Substitutions
For a juicier turkey, consider brining it overnight before applying the mayonnaise. If you're out of mayonnaise, Greek yogurt can serve as a tangy substitute. Make sure to secure the bag tightly to prevent any leaks. A meat thermometer is key; the turkey should reach an internal temperature of 165°F (74°C). This method can also be applied to chicken for a delicious variant.
Serving Suggestions
Serve slices of the roasted turkey with a side of cranberry sauce for a classic pairing. Complement the meal with roasted vegetables or a fresh salad. This dish is wonderful alongside a Blueberry Peach Crumb Cake for dessert, offering a sweet finish to your feast.
Storage & Reheating
To store leftovers, let the turkey cool completely, then wrap it tightly in aluminum foil or place it in an airtight container. Refrigerate for up to four days. When reheating, slice the turkey and warm it in the oven at 325°F (160°C) until heated through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey In A Sack contains roughly 70 calories, with 7g protein, 0g carbohydrates, and 5g fat. It is a good source of protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the turkey is done?
The best way to check for doneness is by using a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; it should read 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced, and the meat should feel firm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).