Grandma had a Lemon Turkey Recipe to Die For

While my husband makes several perfect fried turkeys for our neighbors and friends in his Annual Fried Turkey Marathon, so far this year he has pledged to fry eight birds; I will bake the traditional turkey (yes, I stuff the bird before I bake it) in the oven using the Reynold’s turkey sized cooking bags. My home smells like the holidays and the neighborhood felines go crazy for the smell! I have been cooking Thanksgiving for many years and these cooking bags work to perfection year in and year out. I have passed along this fail-safe tip to my two older children who are grown and my daughter has yet to trash a turkey. This year I’d like to share the recipe with you.

Traditional Holiday Turkey

Ingredients:
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil

Directions:
Preheat oven to 350 degrees F.
Shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.
Spray inside of bag with nonstick spray to reduce sticking, if desired.
Add vegetables to oven bag.
Remove neck and giblets from turkey.
Rinse turkey; pat dry.
Lightly stuff the cavity of the bird with your favorite dressing recipe, if desired.
Brush turkey with oil.
Place turkey in bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2 inch slits in top.
Tuck ends of bag in pan.

Bake until meat thermometer reads 180 degrees F, 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey. Add 1/2 hour for stuffed turkey.
Insert meat thermometer through bag into thickest part of inner thigh, not touching bone.
For easy slicing, let stand in oven bag 15 minutes.
If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.

REYNOLDS KITCHEN TIP: Estimate 1 pound per person for generous servings with leftovers.

This year, my 89 year old grandmother sent me a new recipe that looks so good, I may have to break my own tradition and give it a try.

Ingredients:
1 whole turkey
1 large lemon, cut into halves
Salt and pepper to taste
Butter or olive oil, whichever you prefer

Directions:
Heat oven to 350 degrees
Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on each side.
This way the juice from the lemon will release into the breasts.
Cover and bake for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.

If you’ve followed these steps correctly, your turkey should look like the one in the picture.

Nutrition per 3 oz. cooked serving:
Number of Servings: 15-30
Nutritional Information:
(Per Serving)
calories 137
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 59
grams carbohydrates 1
grams fiber 0
grams protein 25

The turkey has been a staple in the North American diet since it was introduced to the Pilgrims by the Indians in 1620. On October 3, 1863, Thanksgiving became an official holiday in the United States as proclaimed by President Abraham Lincoln. In the early 1940’s President Roosevelt tried to change the date to earlier in November, but the idea was shot down by Congress and Thanksgiving is held on the fourth Thursday in November.

If anyone knows where the traditional competition to successfully break and retain the long end of the wishbone comes from‚ thus granting the winner to make a wish, please let us know!