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Roasted Turkey in Parchment Paper

Moist, tender, juicy Thanksgiving roasted turkey recipe using parchment paper. Easy and perfect roasted turkey recipe from Martha Stewart Living.

Active Time
1 hr
Total Time
1 hr
Servings: 8 people
Calories: 601 kcal
Course: Main Course
Cuisine: American

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
Turkey Gravy Recipe (Yields: 2 1/2 cups | Prep Time: 15 Mins | Total Time: 15 Minutes)
  • Drippings from Roasted Turkey in Parchment Paper
  • 1/2 cup dry white wine
  • 2 1/2 cups turkey stock
  • 2 tablespoons corn starch
  • Coarse salt and freshly ground pepper
Turkey Stock Recipe (Yield: 5 cups | Prep Time: 10 Mins | Total Time: 1 hr 40 mins)
  • Neck and heart from a 14 pound turkey, and/or 1 pound turkey wings
  • 10 cups cold water
  • 1 carrot cut into 2 or 3 pieces
  • 1 onion cut into 2 or 3 pieces
  • 1 stalk celery cut into 2 or 3 pieces
  • 1 handful flat-leaf parsley sprigs and stems
  • 1 bay leaf
  • 5 whole black peppercorns

Instructions

    Cup of Yum
  1. Let the turkey stand at room temperature for 1 hour. Preheat the oven to 325°F (160°C) with the rack in the lower third. Pat the turkey dry with paper towels. Fill the body cavity with 6 cups of stuffing and the neck cavity with 4 cups of stuffing. Secure the skin flaps with toothpicks or skewers. Spread 6 tablespoons of butter over the top of the turkey, then season generously with salt and pepper. Tie the drumsticks together with kitchen twine and tuck the wings under the turkey.
  2. Place a 40-inch (102 cm) sheet of parchment on a work surface and spread it with the remaining 2 tablespoons of butter. Position the turkey on top, with one of the shorter sides facing you. Gather the ends, wrapping the turkey. Fold the overlapping ends of the parchment over the turkey and secure them with staples.
  3. Place a 48-inch (122 cm) sheet of parchment on the work surface, then place the turkey on top and rotate it 90 degrees. Fold the short sides of the parchment over the turkey and secure with staples. Rotate the turkey another 90 degrees and repeat the process with another 40-inch (102 cm) sheet of parchment. Secure all the paper flaps with staples.
  4. Place the turkey in the parchment on a flat rack inside a roasting pan. Roast for 2 hours and 45 minutes. Remove from the oven and cut open the parchment. Increase the oven temperature to 425°F (220°C). While holding the drumsticks, slide the parchment out and discard it. Return the turkey to the oven and roast until golden brown and a thermometer inserted in the breast reads 165°F (75°C), about 45 minutes more. Transfer to a carving board and let it rest for at least 45 minutes before carving.
  5. Meanwhile, remove the stuffing from both cavities and transfer it to an 8-inch square (20 cm) baking dish. Bake until a thermometer inserted in the center of the stuffing reads at least 165°F (75°C), about 15 to 20 minutes. Use the drippings in the pan to make turkey gravy.
Turkey Gravy Recipe
    Cup of Yum
  1. Pour the drippings from the roasting pan into a fat separator and set aside. Place the pan on two burners over medium-high heat. When the pan is hot, pour in the wine, scraping up the brown bits with a wooden spoon. Add the defatted drippings (use only 2 tablespoons from the dry-brined bird) and 2 cups of stock, and bring to a boil.
  2. Combine the remaining 1/2 cup of stock and cornstarch in a small jar, seal it, and shake to mix. Pour the cornstarch mixture into the boiling mixture in the pan and boil until thickened, about 2 to 3 minutes. Strain through a fine sieve into a bowl and reheat when ready to serve. Before serving, season with salt and pepper.
Turkey Stock Recipe
  1. Combine all ingredients in a large stockpot and bring to a boil. Reduce the heat and simmer, skimming off the froth occasionally, until the mixture is reduced by half, about 1 hour. Strain through a fine sieve into a bowl and discard the solids.

Nutrition Information

Serving 8people Calories 601kcal (30%) Carbohydrates 61g (20%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Monounsaturated Fat 11g Trans Fat 0.004g Cholesterol 53mg (18%) Sodium 1378mg (57%) Potassium 514mg (15%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2067IU (41%) Vitamin C 2mg (2%) Calcium 111mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 601

% Daily Value*

Serving 8people
Calories 601kcal 30%
Carbohydrates 61g 20%
Protein 24g 48%
Fat 27g 42%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 11g 55%
Trans Fat 0.004g 0%
Cholesterol 53mg 18%
Sodium 1378mg 57%
Potassium 514mg 11%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 2067IU 41%
Vitamin C 2mg 2%
Calcium 111mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.