To prepare the turkey and make it very juicy it is convenient to use a roasting bag like chicken but in large size. You can find them in gastronomy stores or in American food stores. To make the turkey and make it juicy, before baking it we spread it with olive oil, season it and fill it with the apples.
We cover the tips of the legs with aluminum foil so they do not burn and we put it in the roasting bag. Chop the celery and onion into coarse chunks and put them in together with the turkey. We close the bag and put it on a baking tray.
We bake the bag at 175ºC for 2 and a half hours placing the tray in the central area, taking care that the turkey does not touch the heating elements at the top. After two hours, we put a sheet of aluminum foil over the breast so it does not burn excessively. After 2 and a half hours, we turn off the oven but leave the turkey inside until serving time.
While the turkey is being cooked, we can advance all the accessories that must be served at Thanksgiving dinner. The stuffed or stuffing, it can be put and cooked inside the turkey, but Most Americans cook it in a casserole and then serve it separately as a side dish., as it is much more comfortable and so the turkey does not dry out.
To do this, we sauté the bacon with the very very chopped onion, and when it is transparent we add the cornbread crumbs and the broth, mixing for a few minutes until a moist dough is left. If you do not find the typical pan de maiz and in your area they do not make corn bread, you can substitute for loaf bread crumbs.
Others complements and garnishesThat is, mashed potatoes, sweet potatoes, cooked corn on the cob, and blueberry jam or jelly need no further explanation. It is also a tradition to decorate the house with motifs that show turkeys, even on napkins, as you can see in the photos.
When everything is ready, we open the roasting bag and collect the juices with the celery and onion, reducing it to make the roast sauce called gravy. The turkey we do not carve it as if it were a chicken in slices, but we are cutting slices starting with the breast. The thighs, wings and other prey are boned so that each diner can serve only the meat.