Yield: 6-8 servings

Scott Nowell

This is basically following the instructions on the box of roasting bags, but I add vegetables, basically a mirepoix mix, that will enhance the juices for stock and gravy.

• Turkey
• 12lb turkey, completely thawed.
• fresh ground black pepper.
• 4Celery stalks
• 4Carrots
• 1Onion
• 1Turkey roasting bag.
• 1TBS flour
• Dry Brine
• ½cup kosher salt
• 2TBS baking powder

Turkey MUST be completely thawed. A frozen turkey needs at least 3 full days (4 is even better) in the refrigerator to thaw from frozen. You can speed thaw a frozen bird. A soak in cold water for 6-8 hours is recommended. Change the water every 30 minutes.

Remove the neck and giblets from the cavity. This is where you really find out if the turkey is thawed.

Refrigerate the neck and giblets. They are useful for the stuffing and/or gravy.

Dry brine the turkey.

Mix a half cup of kosher salt and the 2 TBS of baking powder in a bowl. Pat the turkey dry with paper towels. Sprinkle salt mixture over turkey from a height of 6-10 inches. Let it rain down on the bird and cover all surfaces. There will likely be salt left over.

Transfer the turkey to a rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for 12 to 24 hours.

Remove from refrigerator 1 hour before cooking. DO NOT RINSE. Do not add any additional salt, but sprinkle with a generous amount of black pepper.

Preheat oven to 325°F.

Wash the celery and carrots, but peeling is not necessary. Quarter the onion

Open the roasting bag and add 1 TBS of flour. Close and shake to coat the inside of the bag.

Open the bag and place in the roasting pan. Place the celery, carrots and onion in the bottom of the bag/pan. Place the turkey on top of the celery and carrots. Close the bag and cut a steam hole.  Roast until breast is 165°F and the thickest part of the thigh is 180°F (2 to 2½ hours).

Remove from oven. Carefully open bag, there will be lots of steam. Carefully remove the turkey to a cutting board and tent with foil. There will be a lot of juice in the bag, so the turkey will drip a lot when removed. Get the cutting board as close as possible to the roasting pan.  Tent the turkey loosely with foil and let rest at least thirty minutes.

All that juice makes a great stock to start the gravy. Cut the corner from the bag and lift slowly to get the juices to drain into the roasting pan.  Carefully strain into a large bowl or pot. Discard the the bag and vegetables.