I plan to cook the Christmas turkey in a Reynolds oven bag. I did a trial run with a chicken yesterday. Questions:
1. The bag didn't really "inflate" as I expected it to. It said to cut six half-inch slits, perhaps I cut them too big. Should it have inflated?
2. The chicken didn't brown much while in the bag -- I removed the bag and browned it at the end. Is that standard procedure?
3. I want to make absolutely sure the bird is done, yet not dry. Does the bag seem like a good solution?
Thanks,
Al
1. The bag didn't really "inflate" as I expected it to. It said to cut six half-inch slits, perhaps I cut them too big. Should it have inflated?
2. The chicken didn't brown much while in the bag -- I removed the bag and browned it at the end. Is that standard procedure?
3. I want to make absolutely sure the bird is done, yet not dry. Does the bag seem like a good solution?
Thanks,
Al