We had Thanksgiving dinner away for the first time at our son’s house so I’m in a sort of leftover envy. Think I’ll try this much-simpler-than-how-I-have-always-done-it recipe this week with a post holiday on sale bird. One proviso, though ... will still cover the breast meat with a layer of bacon through the roast to keep it moist. Learned that trick from some Brits and their Christmas turkey.
Turkeys are easy.
Remove bags of extras from cavities. Place turkey in cooking bag, rub with salt, sage, and pepper.Add 1/2 to 1 qt. water to lg. cavity. Oven at 350 degrees. (I always buy turkey with pop-up timer). The extra water is to assure plenty of drippings for gravy and to keep turkey moist.