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Old 09-27-2006, 08:25 AM   #11
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I use the cooking bag for cooking turkey and the bird always comes out great and yes the skin is crispy. The turkey is evenly cooked and O so tender. You have to remember to put the slits in the top
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Old 09-27-2006, 09:47 AM   #12
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What the OP said. They just steam meat/poultry. No crust of nice roasted meat.
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Old 09-27-2006, 09:59 AM   #13
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I swear by them too. I've never been disappointed in anything I've cooked in the bags (turkey and some roasts).

We used to use the greased brown paper bags until the paper started to be melded with glue.

I love turkey all year long and since it's just Mr HB and me, I use my rotisserie a lot. The bird has to be less than 12 lbs which is fine but for T'day we need a much larger bird so I like the bag.
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Old 09-27-2006, 10:14 AM   #14
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I love them too jan.
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Old 09-27-2006, 10:20 AM   #15
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I use the bags for spiral sliced hams. Keeps them moister than other cooking methods.

But that's about the limit of my use for the bags.

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Old 09-27-2006, 10:21 AM   #16
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I don't use them to cook with, but they do make great liners for crockpots or pans if your serving items such as cheese sauces, chocolate fondues, even cocktail weenies and bbq sauce. It makes clean up alot easier at the end of the night.

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Old 09-27-2006, 08:56 PM   #17
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Quote:
Originally Posted by QSis
Barbara and licia,

I have to ask this, just to make sure, even though I feel like an idiot :you don't get a golden-brown crispy skin on the turkey, right?

Lee
Wrong! I get a crispy golden brown skin every time, and the breast meat is always moist, which very seldom happens when you leave the turkey naked to the elements (pun intended). I also get a whole bucketful of juice to make gravy with because there is so little evaporation during the cooking process.

Quote:
Originally Posted by Gretchen
What the OP said. They just steam meat/poultry. No crust of nice roasted meat.
You've obviously never used one, or you used it improperly.
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Old 09-27-2006, 09:54 PM   #18
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Quote:
Originally Posted by Caine
Wrong! I get a crispy golden brown skin every time, and the breast meat is always moist, which very seldom happens when you leave the turkey naked to the elements (pun intended). I also get a whole bucketful of juice to make gravy with because there is so little evaporation during the cooking process.
You've obviously never used one, or you used it improperly.

I am glad you like the results you get with a bag. I like the results I get without it. I have seen it used and what it did. But I personally see no reason to use one.

My turkey is a gorgeous brown, a juicy breast meat (every T'giving--not "seldom") and I have all the juices/wherewhithal I need for an elegant light brown gravy with great flavor.
If liquid does indeed evaporate in the cooking then what is left is more concentrated and can have liquid added as needed.
Bags came along after I started cooking turkeys and I have not felt I had the need to find out what they do. We should probably agree that perhaps there is more than one way to roast a turkey to celebrate the holiday.
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Old 09-27-2006, 10:06 PM   #19
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My mom uses them and has for years. Her turkey was always brown and nice, and she loves to make an oven type stew in them too. I'm going to try one for my next spiral ham now that I read that it keeps the ham a bit more moist.

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Old 09-28-2006, 02:09 PM   #20
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I have used the Reynolds Oven Bags and I do not like them. Sometimes they leak and other times they are okay.
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