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1
At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
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2
Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better.
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3
On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves.
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4
Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning.
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5
Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
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6
Turn bag over so butter is on top, and place bag in a pan on a rack.
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7
Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
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8
Place turkey into the bag, fold opening of bag closed and staple shut.
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9
Place turkey into a COLD oven. (DO NOT PREHEAT!).
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10
Turn the heat to 500 degrees. and roast for exactly one hour.
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11
Tuen heat down to 400 Degrees, toast one hour longer.
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12
Turn heat down to 300 degrees and roast one additional hour.
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13
Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey.
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14
The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
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15
Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.
