Aluminum foil will help the turkey from premature browning when you cook it in an oven at 325 degrees. Note: I recommend use a brine for 24 hrs. and then smoking it on the grill or smoker. It keeps the oven free for pies and casseroles. I have used brine and smoked (with Sugar Maple wood) the Thanksgiving turkey for the last 10 yrs. It yields a very moist bird, and the gravy has a nice smoky flavor. Happy Thanksgiving!
An oven is highly thought of with baking foil and a baking tray
You cannot roast a turkey in a plastic bag because it will melt.
It is not recommended.
put it in the plastic bag
No I would not cook anything in a paper bag. Use cooking foil instead.
Brown paper.
This is a new one on me. There are roasting bags, but they're clear. It's to brown the turkey more evenly.
My family has cooked our turkey in a brown paper grocery bag every year for at least 35 years! It is foolproof. I know it is not recommened, but heck, it's only once or twice a year. Something is gonna get us anyway so why not enjoy a perfectly browned, moist turkey while your here. That's my story and I'm sticking to it!
They are not. It is easier to recycle a brown paper bag than a plastic bag. However, a brown paper bag is more absorbent and can thus absorb germs etc.
plastic bag
The cast of Brown Paper Bag - 1978 includes: Michael Hearn as Star (1978)
No!!! You can not use wax paper to bake chicken. no use a cooking bag/oven bag
You will only need one tree to make a brown paper bag. Just one tree will make several paper bags.
No, it's opaque.
Cooking in a brown paper bag will actually shorten the cook time rather than extend it, although only very slightly. The paper bag will trap some, but not all, moisture during cooking and make steam, which cooks faster than dry heat. It is also said to trap in flavor that may have escaped during evaporation. A closed roasting pan or dutch oven will do the trick better than the paper bag as it allows no steam to escape. One thing to keep in mind when using this method of cooking is that steam prevents the skin from caramelizing, so do not use this method if you are looking for crispy skin. You can lift the lid for the last 20 minutes or so to crisp the skin a little, but it will not be as pronounced as when using other cooking methods. To slow down the cooking time of a 12 lb turkey, you should cook at a lower temperature. The lowest I would recommend is 165 degrees, as any lower will leave the turkey at bacteria growing temperature too long. If your oven does not go that low, as most home ovens don't, cook at the lowest available (often times 225 or 250). This will extend the cooking time but probably not overnight (8hours). It should also be noted that one should not sleep with the oven on over night for safety reasons. The question does not explicitly state that as the intention, but i fear it is implied.
Place the banana in a paper bag with an apple or tomato. The bag will trap ethylene gas, speeding up the ripening process.