Turkey in a bag
 

Turkey in a bag
01/30/2002

by: Jan Carlton/Cookbook Author


Ingredients:

1 (4-7 pound) turkey breast, fresh or frozen (thawed)
Mayonnaise or reduced fat mayonnaise as desired
savory brown and wild rice (recipe to follow)
long wooden skewers as needed
1 large brown or other heavy paper bag
cooking oil and non-calorie vegetable cooking spray as needed


Directions:

Lightly coat outside surfaces of turkey breast with mayonnaise. Stuff
breast neck cavity and body cavity with savory brown N' Wild Rice
mixture, if desired. Close skin over cavities and secure with long
wooden picks. Or bake prepared rice mixture in a 2-quart casserole.
Place turkey breast in paper bag. (Note: do not use grocery bag with
printing on the outside of bag. Do not use bag constructed from
recycled paper). Or place turkey breast on parchment paper, fold over
top of bag or parchment paper twice, sealing tightly. With a pastry
brush brush outside of bag or parchment paper liberally with oil.,
Arrange turkey in a bag or parchment paper in a broiler pan or 13x9x2
inch baking pan. Bake in a preheated moderate oven (350) for about
2-3 hours depending on weight of turkey breast or until meat
thermometer inserted into the thickest part of the breast registers
170 degrees.

To insure turkey breast browning, may cut open bag or parchment paper
with kitchen shears during the last 30 minutes of roasting, baste
breast with juice in bottom of bag. Allow turkey breast to rest at
room temperature for about 10 to 15 minutes after removing from oven
to allow easier carving. May use liquid in bottom of bag or parchment
paper and baking pan for preparation of gravy.

May also prepare turkey breast on grill. Place turkey in bag on a
sheet of heavy-duty aluminum foil on grill rack set at highest level
of charcoal or gas grill box. Grill at medium setting of gas or
charcoal grill for about 2 to 3 hours, depending upon weight of turkey
breast.

Savory Brown N' Wild Rice Casserole or Stuffing

Ingredients:

1/2 cup wild rice
1 1/2 to 2 cups boiling water
1 cup brown rice (regular or instant)
2 1/4 cups chicken broth or hot water
1 tbsp plus 1-2 tsp butter or margarine, divided
1 small onion, peeled and chopped
6 ounces mushrooms, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1 chicken bouillon cube, mashed
1 to 2 tbsp minced parsley
salt and pepper to taste
additional minced parsley for garnish

Directions:

Cool wild rice in boiling water according to package directions. Or,
place wild rice and boiling water in a deep small bowl, loosely cover
with clear plastic wrap and microwave for 20 minutes at high power.
Cook or microwave brown rice in chicken broth or hot water and 1 to 2
tbsp butter according to package directions, but for 5 minutes less
than directions specify. Do not drain. While rice is cooking, sauté
onion, mushrooms, celery and sweet red pepper in t tbsp melted butter
in medium heavy skillet until just tender. Drain off any pan liquid.
In a medium bowl, combine wild and brown rices, including remaining
liquid, sautéed vegetables, chicken bouillon cube, and 1 to 2 tbsp
minced parsley. Mix well. Season with salt and pepper to taste.

May stuff turkey breast with stuffing mixture. Or spoon rice mixture
into a 2-quart casserole, cover loosely with aluminum foil and bake in
a preheated oven (350) for 20 to 25 minutes or until heated through.
Garnish with remaining minced parsley.