If You CareParchment Roasting Paper Bags – Pack of 2 - Unbleached, Chlorine Free, Nonstick, Compostable, Silicone Coated – Extra Large Size

These bags stop joints spitting all over the oven (and you). Once it's in the oven, you don't have to baste the joint or turn it over. They're expensive but worth it.

I tried roasting in parchment for the first time with these. I love that they do not contain plastic or dangerous chemicals. For years I've used nylon roasting bags and always wondered how much plastic was getting inside us from the food I cooked.These parchment bags are easy to use, they stay rolled up during cooking and the food comes out great. They function the same as nylon roasting bags by speeding up cooking time and keeping the moisture in for tender meat.I cooked turkey thighs and breast tenderloins with carrots and they were delicious!

First, you have to be more gentle with it than a regular plastic baking bag, because it is parchment PAPER. The two bags cost more than double the cost of a box of 2 large plastic cooking bags, so you must want to figure out how to manage a great outcome or be in a learning mood. The instructions on the box are hard to read IMO. They should be in black print or have better contrast from the box. I never did see a temperature or time suggested to bake it. They just assume you are cooking a big turkey. Maybe I am blind or need new glasses. Anyway, in working to put it into the bag, we put a hole in the first one pretty quickly, so it's a good thing there are 2 in a box like the plastic ones. I put the whole turkey in the bag with the breast side up, which I never do with a plastic one. I also followed my recipe that suggests putting 2 cups of the broth that I simmer over night into the bag. Won't do that again. I believe the paper circulates the air in such a way as to keep the turkey really nicely moist and it may have compromised the paper somewhat as it cooked, as I lost some juice to the pan and soaking into the paper. When I cut the top open for the last half hour (watch out for that steam), the breast had a little brown on it. Cooking it in a deep enough pan to not lose juices is a good idea, as is stapling the end of it shut rather than trying to figure out how to properly roll the bag shut tightly manually. The breast was nice and moist when I cut it for dinner. last night I only cut half the turkey breast and stored it overnight in the much-cut-up parchment bag with a large sheet of plastic wrapped loosely over it. Pretty impressed when I cut the other half today and found the breast to be wonderfully moist yet. I originally intended to make sandwiches out of it, so paid special attention to the texture and tasted it, too. Decided to heat it up with leftover mashed potatoes and gravy instead and it was fork-tender. While I may have to learn more to manage the outcome, like how to know it's done enough or brown enough when I can't see anything, this is a better mousetrap than landfill-destined plastic bags. Paper recycles and that's a good thing.

We made a 16 pound turkey for Thanksgiving. A bit awkward using it because it was our first time. Also was expensive but we thought it was worth it given how delicious and moist the meat was.Our turkey was huge. The center was well cooked while the outer meat stayed juicy and tastey. One of our best turkeys ever. We froze the leftovers and had many more meals. It is now January and we just finished the last frozen portion. Still tasty. A bit more dry but probably because we did not wrap it air tight for the freezer. Still good after nearly two months.

Haven't used yet.

This parchment bag kept the juices where they belonged - in the meat! Absolutely the best turkey I’ve ever cooked. I’ve never been a fan of the cooking bags - just couldn’t get past the idea of how cooking my food in a “plastic” bag couldn’t leave something in my food I wouldn’t want to be feeding my family.