Wayne Boatwright wrote:
> On Thu 27 Nov 2008 09:13:55a, Nancy Young told us...
>
>> notbob wrote:
>>> Turns out mom's roasting pan is a wee bit too small for the turkey,
>>> but she just happens to have a couple turkey-size oven bags. I
>>> intend on using one to prevent splatter and possible drippage off
>>> the legs. Anything I should know? Does the turkey brown with a
>>> bag?
>>
>> Sara Moulton was on Good Morning America, someone called
>> in with that question. A) She liked the way the turkey turned
>> out, very moist, B) She didn't follow directions that said to put
>> oil on the skin, so it wasn't crispy. I doubt it would be crispy
>> anyway.
>
> I think it makes a great turkey, but it’s true that the skin isn’t as
> crispy. I rub mine with butter, under and over the skin. That
> helps. You can also brown it under the broiler after removing from
> the bag.

Perfect. The skin isn't a big deal for me, but I know people like
it, plus you'd want that nice browned look.

>> She also said it produced a good amount of drippings that made
>> wonderful gravy.
>
> Yes, the drippings are great, and they do make a wonderful gravy.

Sounds good to me. Seems funny that you would have the
advice since maybe I'm just really confused, but I thought you
hated turkey. (laugh)

nancy