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Roasted Turkey in Parchment with Gravy

  • prep: 1 hour
    total time: 6 hours 30 mins
  • servings: 8
Photography: Marcus Nilsson

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Ingredients

Cook's Note

If your turkey is larger than the 14-pounder called for in the recipe:

1. Increase length of parchment sheets so you have enough to come up and over the turkey, and to crimp and staple.

2. Increase cooking time to 10 minutes more per pound before removing the parchment. Begin checking the temperature 30 minutes after removing parchment.

Directions

  1. Step 1

    Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.

  2. Step 2

    Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.

  3. Step 3

    Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.

  4. Step 4

    Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

Source
Martha Stewart Living, November 2013

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Reviews (7)

  • 4 Dec, 2013

    I will never make a turkey any other way again… it was the most beautiful, moist, delicious turkey we've ever had. 18 pound bird, stuffed, had no problems with removing the parchment. My sister held the legs and I pulled the parchment… easy peasy.

  • 2 Dec, 2013

    I followed the method in this recipe for a 20 lb., unstuffed turkey, and it turned out PERFECTLY. The meat was the moistest, most succulent ever, and the skin crisped perfectly. I translated the recipe for the larger, unstuffed bird: 12 minutes per lb., 80% of the total roasting time should be done at the low temperature in the parchment package and 20% at the high temperature with the paper removed.

  • 30 Nov, 2013

    I followed the recipe explicitly - even calibrated the oven - very disappointed with the outcome. Not only was it messy and cumbersome with all the softened butter, huge sheets of parchment, stuffing/removing stuffing....The turkey was bland and didn't cook thoroughly. Had to put it back in the oven for at least an extra hour - then became dry and caused my meal to be delayed. Next year I will do Ina Gartin's Accidental Turkey - always delicious and no fuss.

  • 30 Nov, 2013

    I followed Marta's recipe precisely and the turkey turned out to be the most moist, flavorful, and beautiful bird ever! My turkey was 20 lbs. and I made the editor's notes adjustments and it was perfection.

  • 29 Nov, 2013

    Cooked a 20 lb turkey at home and took it in to work for our Thanksgiving potluck. Everyone loved it, mainly, because the bird was so moist even for a second-day of left-over turkey sandwiches. Removing the paper is tricky. Any suggestions?

  • 29 Nov, 2013

    Cooked a 20 lb turkey at home and took it in to work for our Thanksgiving potluck. Everyone loved it, mainly, because the bird was so moist even for a second-day of left-over turkey sandwiches. Removing the paper is tricky. Any suggestions?

  • 28 Nov, 2013

    This recipe worked well, with 2 exceptions--removing the stuffing to a pan after removing the parchment paper was messy. If I make this again, I won't stuff the turkey but will cook the dressing separately. Also, I was very careful when removing the parchment but somehow one of the staples was missing, (I had counted them when stapling) probably because the parchment gets somewhat brittle after baking. I searched until I found it. Maybe there's an alternative to using staples?