The Paper Bag Turkey... a Pautler Family Tradition

My family traditionally goes to the beach for Thanksgiving, and many years ago on Dauphin Island we started the tradition of cooking our turkey in a brown
paper grocery bag. Every year the paper bag turkey is the highlight of our holiday meal together.  


I've passed on the recipe to many of my friends over the years and they have raved about the results. The turkey comes out incredibly moist and literally drops off the bone. Plus, it's pretty cool to put a paper bag in the oven and not have it burn up.

 

Also, I've included my son Dominic's favorite recipe for Pumpkin Cheesecake. This has become our holiday dessert after many years of Dominic making special requests (usually after bringing home good grades on his report card).

So from my family to yours I present the Pautler Family Paper Bag Turkey and Pumpkin Cheesecake recipes. Have a Happy Thanksgiving --Bill Pautler 

 

Paper Bag Turkey

Thaw your turkey in the refrigerator for a couple days in advance of cooking.  Fresh turkeys are always the best if you can get one.

Preheat oven at 325 degrees F.
Make sure you take the neck and gizzards out of the cavity!! I just throw them away, but you can save them for gravy if you prefer.
   
Rub the outside of your turkey with either olive oil or butter and then rub it with the spices of your choice. Some people like nutmeg and cloves. Some like salt and pepper. I like Tony Chachere's creole seasoning and fresh garlic. Sprinkle some seasoning inside the cavity too.
Then put a whole peeled white onion and a red apple in the cavity.
Line your pan with aluminum foil.
Then put your turkey in a regular brown paper grocery bag. The bag won't burn; don't worry about it!
Lay your bagged turkey in the pan and pour 1 cup of cold water into the cavity of the turkey.
Roll closed the front of the bag so it is well sealed and don't open the bag again until the turkey is done!

Cover the whole pan with aluminum foil and seal as well as possible.
 
Put your turkey in the oven and cook for the appropriate time:
  • 6 to 8 pounds:3 to 3-1/2 hours
  • 8 to 12 pounds: 3-1/2 to 4-1/2 hours
  • 12 to 16 pounds: 4-1/2 to 5-1/2 hours
  • 16 to 20 pounds:5-1/2 to 6 hours
  • 20 to 24 pounds: 6 to 6-1/2 hours  
When the turkey is done, pull it out of bag and let it cool for about 15-20 minutes, carve and enjoy!
Bon Appetit!!
 
Hint - Sometimes we will cook a second turkey the day after Thanksgiving, because there are usually no leftovers.  Fresh turkeys are on sale the day after Thanksgiving, and I bought one at Winn Dixie last year for 90cents a pound!
 

Mini-Pumpkin Cheesecake
Ingredients
  • 1 1/2 cups white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pumpkin pie spice
  • 2 tablespoons all-purpose flour
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 24 mini graham cracker pie crusts  
  • 1 1/2 cups whipped cream
  • 1 pinch ground cinnamon, or more to taste
Directions
  1. Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  2. Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
  3. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  4. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.