Helen Kilmer, Sarasota, Florida

Ingredients

	turkey
	your favorite dressing, we use generous amount of oysters
1	large grocery brown bag
	salad oil
8	Lowrys garlic salt

Wash, drain and dry turkey. Salt cavity.

Stuff, truss, oil outside of turkey and sprinkle with Lowrys Garlic Salt.

Place the prepared turkey in a brown carryout bag.

Close the open end of bag with one or two folds and fasten with paper clips or staple.

Place turkey in the bag on a flat rack on top of a shallow pan, or use broiler rack. BE SURE THE SEAM OF BAG IS UP!

Roast the turkey at 325 degrees, allowing approximately 20 minutes per pound for unstuffed birds and 25 minutes per pound for stuffed. Large turkeys 20 pounds and up should be roasted at a temperature of 275 to 300 degrees.

Important! Once you have placed the turkey in the oven there is no need to open the oven door or peek into the bag until turkey is completely roasted. No, the bag will not burn! When turkey is done, puncture the bottom of bag to allow juices to drain into pan. This is for gravy! Turkey will be beautifully browned.

Note: In May 1998 the United States Department of Agriculture issued the following advice:

Do not use BROWN PAPER BAGS for cooking. They are not sanitary, may cause a fire and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags.