Martha Stewart Turkey In Parchment Paper Recipe

This tender, juicy Martha Stewart Turkey in Parchment Paper Recipe is made with simple seasonings, plenty of butter, and a unique steaming technique, ready in about 4 hours. The real magic happens when you slice open the crisp parchment packet, releasing a cloud of savory steam to reveal meat that is perfectly cooked before it even starts to brown. I love this method because it completely removes the stress of dry white meat, guaranteeing a succulent bird every single time.

The Secret To Getting It Right

I used to be terrified of roasting a whole turkey because the window between “undercooked” and “sawdust” feels so small, but this parchment technique changes the game entirely. By sealing the bird in a paper envelope, you are essentially steaming it in its own juices, which means the meat stays incredibly moist without any basting required.

The first time I tried this, I was skeptical that the skin would ever get crispy inside a paper bag, but the two-stage cooking process solves that problem perfectly. The steam cooks the meat gently, and once you cut away the paper for the final high-heat blast, the skin bronzes up beautifully while the inside remains protected and tender.

Martha Stewart Turkey In Parchment Paper Recipe Ingredients

• One 12-14 pound whole turkey, thawed completely with giblets and neck removed.
• 1/2 cup (1 stick) unsalted butter, softened, plus 2 tablespoons for the parchment.
• 2 tablespoons coarse salt and 1 tablespoon freshly ground black pepper.
• Aromatics (Optional): Fresh thyme, sage, or an onion half for the cavity (though Martha often keeps it simple).
• Large sheets of parchment paper (wide enough to wrap the bird) and a stapler.

How To Make Martha Stewart Turkey In Parchment Paper Recipe

1. Prep the Turkey: Remove the turkey from the fridge 1 hour before cooking to let it come to room temperature. Pat it very dry with paper towels, then tuck the wings under the body and tie the legs together with kitchen twine if desired.
2. Season and Butter: Rub the softened stick of butter all over the turkey, getting into every crevice. Season generously with the coarse salt and black pepper, ensuring the entire bird is coated.
3. Create the Parchment Bed: Place a very large sheet of parchment paper (or two overlapping sheets stapled together) on a clean work surface. Smear the center of the paper with the remaining 2 tablespoons of butter to prevent sticking, then place the turkey on top.
4. Wrap and Staple: Bring the edges of the parchment paper up over the turkey to meet in the middle. Fold the edges together and staple them securely to create a sealed seam. Fold and staple the ends of the packet so the turkey is completely enclosed in a loose paper bag.
5. Steam Roast: Place the parchment-wrapped turkey on a rack in a roasting pan. Roast at 325°F for roughly 2 hours and 30 minutes to 2 hours and 45 minutes.
6. Brown the Skin: Remove the pan from the oven and carefully cut open the parchment paper (watch out for hot steam). Tear away and discard the paper. Increase the oven temperature to 425°F.
7. Final Roast: Return the uncovered turkey to the oven and roast for another 30 to 45 minutes until the skin is golden brown and an instant-read thermometer inserted into the thigh registers 165°F.
8. Rest the Meat: Transfer the turkey to a cutting board and let it rest for at least 30 to 45 minutes before carving to allow the juices to redistribute.

Recipe Tips

• Trust the Stapler: Don’t worry about putting staples in the oven; standard metal staples are fine at these temperatures and are essential for keeping the steam trapped inside the packet.
• Check Your Paper Size: If you can’t find extra-wide parchment paper, you will absolutely need to staple two standard sheets together lengthwise to create a piece wide enough to wrap a whole bird.
• Avoid Opening Early: Resist the urge to peek or open the packet before the initial roasting time is up, as releasing the steam too early defeats the purpose of this method.
• Watch the Browning: During the final high-heat stage, keep an eye on the skin; if it starts to darken too quickly before the internal temp is reached, tent it loosely with foil.
• Resting is Crucial: Because the turkey steams in its juices, cutting into it immediately will cause all that moisture to run out, so give it the full 45 minutes to rest.

What To Serve With Turkey

Since this turkey is classic and buttery, it pairs perfectly with rich sides like creamy mashed potatoes or a savory sourdough stuffing. I also love serving it with a tart cranberry sauce to cut through the richness of the dark meat and crispy skin.

How To Store

Leftover turkey should be carved off the bone and stored in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze the meat for up to 3 months; just be sure to wrap it tightly to prevent freezer burn.

FAQs

Can I use aluminum foil instead of parchment paper?
No, foil conducts heat differently and can lead to the bird steaming too aggressively or sticking. Parchment paper allows for a gentler steam that keeps the meat tender without overheating it.

Do I need to baste the turkey?
No, one of the biggest benefits of this method is that the parchment packet self-bastes the turkey with its own trapped moisture, so you can leave the oven door closed.

What if I don’t have a stapler?
If you lack a stapler, you can try to fold and crimp the edges tightly, but staples are the most reliable way to ensure the seam doesn’t pop open as the steam builds up.

Can I stuff the turkey with this method?
Yes, you can stuff the bird, but you will need to increase the cooking time slightly and ensure the stuffing reaches 165°F in the center.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 580mg
• Total Carbohydrate: 0g
• Protein: 55g

Try More Recipes:

• Martha Stewart Upside Down Turkey Recipe
• Martha Stewart Zucchini Pasta Recipe
• Martha Stewart Turkey Cheesecloth Recipe