Roasted Turkey in Parchment with Gravy
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School episode 406.
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.