This delicious parchment paper turkey recipe by Martha Stewart is a foolproof way to achieve a moist, flavorful centerpiece for your holiday meal. It’s easy to prepare with simple, everyday ingredients and uses a clever wrapping technique to lock in juices. Perfectly golden and tender, this turkey will impress your guests with every bite!
Recipe Ingredients:
- 1 14-pound turkey (reserve neck and heart to make Easy Turkey Stock)
- 10 cups favorite stuffing or Sausage Pear Stuffing
- 1 stick unsalted butter, softened
- Coarse salt and freshly ground pepper
- Simple Turkey Gravy
How To Make Parchment Paper Turkey?
- Let the turkey stand: Let the turkey sit at room temperature for 1 hour. Preheat your oven to 160°C / 325°F and place the rack in the lower third. Pat the turkey dry with paper towels.
- Stuff the turkey: Fill the body cavity with 1.4 L / 6 cups of stuffing. Fill the neck cavity with 355–950 mL / 1½–4 cups stuffing, depending on capacity. Secure the skin flaps with toothpicks or skewers.
- Season and prep the turkey: Spread 85 g / 6 tbsp of softened butter over the top of the turkey. Season generously with salt and pepper. Tie the drumsticks together with kitchen twine, and tuck the wings under the turkey.
- Wrap the turkey in parchment: Spread a 1-meter / 40-inch sheet of parchment on your work surface and coat it with the remaining 28 g / 2 tbsp butter. Place the turkey in the center, with a short side of the bird facing you. Wrap the parchment around the turkey, overlapping the ends and securing with staples. Rotate the bird 90 degrees, place it on a 1.2-meter / 48-inch parchment sheet, and repeat the wrapping and stapling process. Rotate another 90 degrees, wrap again with a final 1-meter / 40-inch sheet, and staple securely.
- Roast the turkey: Place the wrapped turkey on a flat rack inside a roasting pan. Roast for 2 hours and 45 minutes.
- Remove parchment and brown the turkey: Remove the turkey from the oven and cut open the parchment with scissors. Increase the oven temperature to 220°C / 425°F. Hold the drumsticks, carefully slide out the parchment, and discard it. Return the turkey to the oven and roast until golden brown and the thickest part of the breast reads 74°C / 165°F, about 45 minutes.
- Let the turkey rest: Transfer the turkey to a carving board and let it rest for at least 45 minutes (up to 1 hour) before carving.
- Bake the stuffing: Transfer the stuffing from the cavities to a 20 cm / 8-inch square baking dish. Bake at 165°C / 325°F until the stuffing’s center reads 74°C / 165°F, about 15–20 minutes.
- Make the gravy: Prepare Simple Turkey Gravy using the drippings from the roasting pan.
Recipe Tips:
- Secure the Parchment Well: Use staples to tightly seal all edges of the parchment. This keeps the moisture locked in, ensuring your turkey stays juicy and tender during roasting.
- Butter the Parchment Properly: Spread butter evenly over the parchment paper to prevent it from sticking to the turkey and to add extra flavor as it cooks.
- Monitor the Internal Temperature: Use a meat thermometer to check the thickest part of the turkey breast and stuffing. Make sure they reach 74°C / 165°F to ensure safe and perfect cooking.
- Don’t Skip the Resting Time: Let the turkey rest for at least 45 minutes after roasting. This step is crucial for keeping the meat juicy and easy to carve.
- Prepare the Gravy Early: Use the turkey drippings to make gravy while the bird rests, so everything is ready to serve hot and fresh.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey cool to room temperature. Once cooled, place it in an airtight container or wrap it tightly in foil or plastic wrap. Store in the fridge for up to 3–4 days.
- Freeze: Allow the turkey to cool completely before slicing it into portions. Wrap each portion tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer the portions to the fridge and let them thaw overnight before reheating.
- Reheat: Place turkey slices on a microwave-safe plate, sprinkle with a little broth or water, and cover with a damp paper towel. Heat on medium power in 1-minute intervals, checking until evenly warmed.
Nutrition Facts
Serving Size: 1 serving ( 112 grams)
- Calories: 160
- Total Fat: 4 grams
- Saturated Fat: 1 gram
- Cholesterol: 70 milligrams
- Sodium: 55 milligrams
- Potassium: 250 milligrams
- Total Carbohydrate: 0 grams
- Dietary Fiber: 0 grams
- Sugars: 0 grams
- Protein: 30 grams
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Martha Stewart Parchment Paper Turkey
Description
This delicious parchment paper turkey recipe by Martha Stewart is a foolproof way to achieve a moist, flavorful centerpiece for your holiday meal. It’s easy to prepare with simple, everyday ingredients and uses a clever wrapping technique to lock in juices. Perfectly golden and tender, this turkey will impress your guests with every bite!
Ingredients
Instructions
- Let the turkey stand: Let the turkey sit at room temperature for 1 hour. Preheat your oven to 160°C / 325°F and place the rack in the lower third. Pat the turkey dry with paper towels.
- Stuff the turkey: Fill the body cavity with 1.4 L / 6 cups of stuffing. Fill the neck cavity with 355–950 mL / 1½–4 cups stuffing, depending on capacity. Secure the skin flaps with toothpicks or skewers.
- Season and prep the turkey: Spread 85 g / 6 tbsp of softened butter over the top of the turkey. Season generously with salt and pepper. Tie the drumsticks together with kitchen twine, and tuck the wings under the turkey.
- Wrap the turkey in parchment: Spread a 1-meter / 40-inch sheet of parchment on your work surface and coat it with the remaining 28 g / 2 tbsp butter. Place the turkey in the center, with a short side of the bird facing you. Wrap the parchment around the turkey, overlapping the ends and securing with staples. Rotate the bird 90 degrees, place it on a 1.2-meter / 48-inch parchment sheet, and repeat the wrapping and stapling process. Rotate another 90 degrees, wrap again with a final 1-meter / 40-inch sheet, and staple securely.
- Roast the turkey: Place the wrapped turkey on a flat rack inside a roasting pan. Roast for 2 hours and 45 minutes.
- Remove parchment and brown the turkey: Remove the turkey from the oven and cut open the parchment with scissors. Increase the oven temperature to 220°C / 425°F. Hold the drumsticks, carefully slide out the parchment, and discard it. Return the turkey to the oven and roast until golden brown and the thickest part of the breast reads 74°C / 165°F, about 45 minutes.
- Let the turkey rest: Transfer the turkey to a carving board and let it rest for at least 45 minutes (up to 1 hour) before carving.
- Bake the stuffing: Transfer the stuffing from the cavities to a 20 cm / 8-inch square baking dish. Bake at 165°C / 325°F until the stuffing’s center reads 74°C / 165°F, about 15–20 minutes.
- Make the gravy: Prepare Simple Turkey Gravy using the drippings from the roasting pan.
Notes
- Secure the Parchment Well: Use staples to tightly seal all edges of the parchment. This keeps the moisture locked in, ensuring your turkey stays juicy and tender during roasting.
- Butter the Parchment Properly: Spread butter evenly over the parchment paper to prevent it from sticking to the turkey and to add extra flavor as it cooks.
- Monitor the Internal Temperature: Use a meat thermometer to check the thickest part of the turkey breast and stuffing. Make sure they reach 74°C / 165°F to ensure safe and perfect cooking.
- Don’t Skip the Resting Time: Let the turkey rest for at least 45 minutes after roasting. This step is crucial for keeping the meat juicy and easy to carve.
- Prepare the Gravy Early: Use the turkey drippings to make gravy while the bird rests, so everything is ready to serve hot and fresh.
Martha Stewart Parchment Paper Turkey