Recipe of Speedy Thanksgiving Turkey steamed in a bag (gravy recipe included)

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, thanksgiving turkey steamed in a bag (gravy recipe included). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Thanksgiving Turkey steamed in a bag (gravy recipe included) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Thanksgiving Turkey steamed in a bag (gravy recipe included) is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook thanksgiving turkey steamed in a bag (gravy recipe included) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Thanksgiving Turkey steamed in a bag (gravy recipe included):

1. Prepare Turkey
2. Make ready bags Turkey
3. Make ready bundle Fresh rosemary
4. Get bundle Fresh sage
5. Take bundle Fresh Thyme
6. Take Poultry seasoning
7. Get leaves Bay
8. Make ready Butter
9. Prepare Chicken stock or stock from my stuffing recipe

Instructions to make Thanksgiving Turkey steamed in a bag (gravy recipe included):

1. Remove giblets and add to boil in for stuffing recipe I have listed.
2. Put turkey in bag and place in turkey pan. Separate skin from breast and place butter in between. Add 2 bay leaves on each side.
3. Pour 2 to 3 cups of the chicken stock or giblet/stuffing stock in the bag around base of bird. Then stuff your bird.
4. After stuffing the bird sprinkle poultry seasoning on it. Then take the fresh rosemary, sage and thyme and crumple and tear it apart. Making sure some is in the juice at bottom but also freshly broken and on top of the bird. If you do not stuff than also put the fresh seasoning inside of bird as well. Seal bake and bake accordingly. Opening bag for last 30 minutes it is cooking to crisp the skin.
5. Save juice as base for gravy just add self rising flour slowly and whisk to desired consistency.

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