Part 11 of everything I made for Thanksgiving: TURKEY!!! Recipe and steps below: Brined 24 hrs in advance: * 12 pound turkey * 16 cups water * 1 tablespoon paprika * 1 tablespoon chili powder * 1 tablespoon garlic powder * 1 yellow onion , cut into quarters * 2 sprigs fresh rosemary * 2 sprigs fresh thyme * 5 garlic cloves, lightly smashed * 1/4 cup coconut sugar * 4 dried bay leaves * 3/4 cup diamond coarse kosher salt * 4 cups Ice Boiled the water, added all seasonings then stirred until salt

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How to Cook a Turkey in an Oven Bag | Reynolds Brands

How to Cook Turkey in a Bag (an Oven Bag, That Is)

For our sous vide turkey, the dry brine is as simple as it gets. Just salt and a little baking powder. Rub it all over (and under the skin), then let it chill uncovered for 12–24 hours. It seasons the meat, dries the skin, and gives you better browning later, even after the long sous-vide cook. Before you bag your bird pat dry & remove excess salt (if any) with paper towels. Easy as! #sousvideturkey #sousvidewholeturkey #drybrineturkey #cookingturkey #thanksgivingturkey | Sous Vide Ways

4K views · 21 reactions | This technique makes for an easy Thanksgiving. Full recipe here: https://snack-girl.com/snack/how-to-cook-turkey-in-an-oven-bag/ | Snack-Girl | Facebook

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