This is the most earthy, richest tasting most moist turkey ever!
- bags Turkey
- bundle Fresh rosemary
- bundle Fresh sage
- bundle Fresh Thyme
- Poultry seasoning
- leaves Bay
- Chicken stock or stock from my stuffing recipe
Remove giblets and add to boil in for stuffing recipe I have listed.
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.
Pour 2 to 3 cups of the chicken stock or giblet/stuffing stock in the bag around base of bird. Then stuff your bird.
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.
Save juice as base for gravy just add self rising flour slowly and whisk to desired consistency.
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