Turkey Roasted in a Paper Bag

Preparation info

  • Makes


    Servings, with Leftovers
    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Just the idea of wrestling with a huge whole turkey probably throws you into, a state of genuine panic. Actually, roasts are among the easiest of dishes, especially for a crowd—basically, you throw it in the oven and leave it there until it’s done.

This is the moistest turkey ever. I learned this method from chef Louis Szath-mary, whose Chicago restaurant, The Bakery, still lives on in happy memory. Did you know that the turkey was Ben Franklin’s choice for our national bird?