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Roasted Turkey in Parchment With Gravy
3.3 (805 reviews)
Cooking a turkey in parchment paper yields a juicy, flavorful bird. It steams inside the parchment at a low temp, then roasts to create crispy brown skin.
Total Time390
Servings8
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Caloriesper servingIngredients
- 1 14-pound turkey, neck and heart reserved for 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
Instructions
- 1Preheat oven and prep turkey: Let turkey stand at room temperature 1 hour. Preheat oven to 325°F with rack in lower third. Pat turkey dry with paper towels.
- 2Stuff turkey: Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 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.
- 3Butter parchment and wrap turkey: 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.
- 4Place turkey on rack in roasting pan and roast: Place turkey in parchment on a flat rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes.
- 5Remove parchment and continue roasting: Remove from oven; cut open parchment with scissors. Increase oven temperature to 425°F. 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.
- 6Rest turkey: Transfer turkey to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
- 7Remove stuffing from cavities and bake; make gravy: 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°F, 15 to 20 minutes. Using drippings in pan, make turkey gravy.