Instructions

1. Preheat the oven to 325 degrees F.

2. Rinse the turkey with cold water. Pat dry with paper towels.

3. Salt and pepper the neck and main cavity of the turkey. Fill each with your choice of stuffing, packing loosely.

4. Seal the cavity with skewers and tuck the turkey wings under the bird's body.

5. Soften butter and rub over the turkey.

6. Salt and pepper the turkey sparingly.

7. Spray the brown bag with water and pour out any excess.

8. Place the turkey inside the bag, legs first. Roll up the opening so the bag is sealed.

9. Place carrots, celery, onions, garlic and bay leaves in the bottom of the roasting pan.

10. Put the giblets in the pan and add chicken stock until it reaches a depth of 1/2 inch.

11. Place the bag, with the turkey inside, on the vegetables so that the turkey's breast is facing up.

12. Roast for 2 1/2 hours.

13. Check the temperature of the turkey by carefully rolling back the bag and inserting a meat thermometer into the thickest part of the thigh. When the temperature of the turkey is 155 degrees F, tear the paper bag open and increase the oven temperature to 425 degrees F.

14. Roast turkey 30 minutes, basting every 10 minutes, until the temperature registers 170 degrees F and the skin is golden brown.

15. Place the turkey on a serving dish, and tent with aluminum foil. Let rest 20 minutes. Throw away paper bag.

16. Pour the roasting juices that are left in the roasting pan through a sieve and into a small saucepan. Using the back of a wooden spoon, press against any solids stuck in the sieve to extract as much liquid as possible.

17. Heat juices over medium heat and cook until the liquid thickens enough to coat the back of a spoon.

18. Carve turkey and serve with thickened roasting juices.