Martha Stewart Parchment Paper Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart parchment paper turkey roasts under a loose paper packet, so the meat stays juicy and the skin still finishes deep golden brown. The herb butter under the skin soaks into the breast, and the drippings in the pan make a rich, savory gravy. This version is an original adaptation inspired by Martha Stewart’s classic roasting style.

It takes about 4 hours from start to finish, including 30 minutes of prep, and most of that time the oven does the work. The method is straightforward enough for a first-time turkey, and it suits Thanksgiving, a holiday table, or a Sunday dinner when you want a real centerpiece.

Why This Martha Stewart Parchment Paper Turkey Works

The parchment does two jobs at once. For the first 2 hours it traps steam around the bird, which keeps the breast meat from drying out, then you fold it down so the skin can brown and crisp. That single flip is what gives you moist meat and a burnished exterior from the same oven.

Putting half the herb butter under the skin is the other key move. The butter melts slowly against the meat instead of running off the surface, so the flavor goes where you want it. Aromatics in the cavity and broth in the pan keep everything steamy and prevent the drippings from scorching.

What You’ll Love About It

You get juicy white meat without constant basting, a skin that actually browns, and pan drippings ready for gravy. The butter can be mixed days ahead, and the whole bird can be wrapped and waiting in the fridge before guests arrive.

Ingredients

This makes 12 servings. Have everything at room temperature before you start rubbing.

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg) — thawed if frozen, giblets and neck removed
• 2 tablespoons (28g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 cup (227g) unsalted butter — softened
• 2 tablespoons (6g) finely chopped fresh sage
• 2 tablespoons (6g) finely chopped fresh thyme
• 2 tablespoons (6g) finely chopped fresh rosemary
• 3 medium garlic cloves — minced
• 1 large yellow onion — quartered
• 2 medium carrots — cut into 2-inch (5cm) pieces
• 2 medium celery stalks — cut into 2-inch (5cm) pieces
• 2 cups (480ml) low-sodium chicken broth — divided
• 1/4 cup (30g) all-purpose flour — optional, for gravy
• 2 cups (480ml) pan drippings and additional chicken broth — optional, for gravy

Equipment

• Roasting pan — large enough to hold the bird with room around it
• Roasting rack — keeps the turkey off the pan bottom
• Parchment paper — two sheets about 20 inches (51cm) each
• Instant-read thermometer — the only reliable way to check doneness
• Small bowl — for mashing the herb butter
• Aluminum foil — for tenting if the breast colors fast

How to Make Martha Stewart Parchment Paper Turkey

Step 1: Dry and Temper the Bird

Take the turkey out of the refrigerator 1 hour before roasting and pat it completely dry inside and out with paper towels. A wet bird steams instead of browning, so don’t skip the drying. Preheat the oven to 350°F (175°C) with a rack in the lower third.

Step 2: Make and Apply the Herb Butter

Mash the 1 cup (227g) softened butter with the sage, thyme, rosemary, garlic, 1 tablespoon of the kosher salt, and the black pepper until combined. Loosen the skin over the breast and thighs with your fingers without tearing it, then spread half the butter directly on the meat underneath. Rub the rest all over the outside.

Step 3: Season and Fill the Cavity

Sprinkle the remaining 1 tablespoon kosher salt generously inside the cavity. Stuff in the onion, carrots, and celery; they flavor the pan juices and help the bird hold its shape, so don’t pack them tightly. Any loose aromatics can go in the pan instead.

Step 4: Wrap in Parchment

Lay two long sheets of parchment, about 20 inches (51cm) each, crosswise to form an X. Set the turkey breast-side up in the center and bring the paper up around it. Fold and crimp the edges into a loose but sealed packet, leaving a small vent at the top for steam.

Step 5: Add Broth and Start Roasting

Place the wrapped turkey on a rack in a large roasting pan, breast-side up, and pour 1 cup (240ml) of the chicken broth into the bottom of the pan. The broth keeps the drippings from scorching and adds moisture to the oven. Slide it onto the lower rack.

Step 6: Uncover, Baste, and Finish

Roast for 2 hours, then carefully open the parchment and fold it down so the breast and legs are exposed. Baste with the pan juices and continue roasting uncovered for 45 to 75 minutes more, basting every 20 minutes. It’s done when the skin is deep golden brown and a thermometer in the thickest part of the thigh, not touching bone, reads 165°F (74°C).

Step 7: Watch the Breast

If the breast is browning too quickly, tent it loosely with aluminum foil. Don’t rely on the pop-up timer, which often pops late; an instant-read thermometer is the accurate check.

Step 8: Rest Before Carving

Move the turkey to a carving board, tent loosely with foil, and rest it for 20 to 30 minutes. Resting lets the juices redistribute so the slices stay moist. Pour the pan drippings into a measuring cup and keep them for gravy.

Step 9: Make the Optional Gravy

Skim the fat from the drippings and set the roasting pan over medium heat. Whisk in the 1/4 cup (30g) flour and cook, stirring constantly, for 1 to 2 minutes until lightly browned. Gradually whisk in 2 cups (480ml) of reserved drippings and extra broth, scraping up the browned bits, and simmer 3 to 5 minutes until thickened. Season with salt and pepper to taste.

Step 10: Carve and Serve

Carve the turkey and serve with the gravy alongside. Spoon over the dark meat first, since it dries out fastest on the platter.

What to Serve With It

• Mashed potatoes — creamy, buttery, and the natural landing spot for gravy.
• Sausage stuffing — use a beef or turkey sausage for a savory, herby side.
• Roasted green beans — bright and crisp against the rich meat.
• Orange cranberry sauce — a tart, sweet contrast that cuts through the butter.

Tips for the Best Results

• Dry thoroughly — moisture on the skin blocks browning, so blot every crease.
• Check both thighs — the thickest parts can differ by several degrees.
• Keep basting hot — use the pan juices, not cold liquid, to protect the oven temperature.
• Rest longer if large — a bigger bird benefits from the full 30 minutes.
• Skim gravy fat — a spoon or gravy separator keeps it from turning greasy.
• Warm your platter — hot plates keep carved slices from cooling too fast.

Easy Variations

• Lemon herb butter — add the zest of 1 lemon to the butter for a brighter finish.
• Smoky rub — swap 1 teaspoon of the salt for smoked paprika for a deeper color.
• Garlic forward — increase to 5 cloves if you love a stronger garlic note.
• Apple cider pan — replace the first 1 cup (240ml) of broth with non-alcoholic apple cider for sweetness.

Storing and Reheating

Keep leftover turkey in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months and thaw overnight in the fridge. To reheat, place slices in a covered baking dish with a splash of chicken broth and warm at 325°F (165°C) for 15 to 20 minutes, until heated through to 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with the bird and how much gravy you serve.

FAQs

Can I make this Martha Stewart parchment paper turkey recipe ahead of time?

Mix the herb butter up to 3 days ahead and refrigerate it, then bring it to room temperature before using. You can also season and wrap the bird in parchment up to 4 hours ahead and refrigerate it, adding 15 minutes to the initial roasting time if it goes in cold.

Can I swap the fresh herbs for dried?

Yes, use about 1 teaspoon of each dried herb in place of the 2 tablespoons fresh, since dried herbs are more concentrated. The flavor will be a little less bright, so taste the butter before rubbing it on.

Where did roasting turkey in parchment paper come from?

Wrapping meat in parchment is an old European technique for trapping steam and protecting delicate cuts during long oven roasting. Home cooks adapted it for turkey as a way to keep the breast moist while still letting the skin brown once the paper is folded back.

Why is my turkey still dry after roasting?

Most often the bird was cooked past 165°F (74°C) or carved without resting, which lets the juices run out. Use an instant-read thermometer in the thigh and give it the full 20 to 30 minute rest under foil before slicing.

Martha Stewart-Inspired Parchment Paper Turkey

Print Recipe

This is an original adaptation inspired by Martha Stewart’s classic roasting style. A whole turkey is rubbed with herb butter, wrapped in parchment paper, and roasted until the meat is exceptionally moist and the skin turns a deep golden brown. The parchment traps steam early on, then crisps the skin as it browns, making it a foolproof centerpiece for holidays and Sunday dinners.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 210
• Total Time: 240
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), thawed if frozen, giblets and neck removed
• 2 tablespoons (28g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 cup (227g) unsalted butter, softened
• 2 tablespoons (6g) finely chopped fresh sage
• 2 tablespoons (6g) finely chopped fresh thyme
• 2 tablespoons (6g) finely chopped fresh rosemary
• 3 medium garlic cloves, minced
• 1 large yellow onion, quartered
• 2 medium carrots, cut into 2-inch (5cm) pieces
• 2 medium celery stalks, cut into 2-inch (5cm) pieces
• 2 cups (480ml) low-sodium chicken broth, divided
• 1/4 cup (30g) all-purpose flour (optional, for gravy)
• 2 cups (480ml) pan drippings and additional chicken broth (optional, for gravy)

Instructions

1. Remove the turkey from the refrigerator 1 hour before roasting and pat it completely dry inside and out with paper towels. Letting it sit at room temperature promotes even cooking, while a wet bird steams instead of browning. Preheat the oven to 350°F (175°C) with a rack in the lower third.
2. In a small bowl, mash the softened butter with the sage, thyme, rosemary, minced garlic, 1 tablespoon of the kosher salt, and the black pepper until well combined. Loosen the skin over the breast and thighs with your fingers, being careful not to tear it, and spread half of the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey.
3. Season the cavity generously with the remaining 1 tablespoon kosher salt. Stuff the onion, carrots, and celery into the cavity. These aromatics flavor the pan juices and help the turkey hold its shape; do not pack them tightly.
4. Lay two long sheets of parchment paper (about 20 inches / 51cm each) crosswise on a work surface to form an X. Place the turkey breast-side up in the center. Bring the parchment up around the turkey, folding and crimping the edges to create a loose but sealed packet, leaving a small vent at the top for steam to escape.
5. Set the wrapped turkey on a rack in a large roasting pan, breast-side up. Pour 1 cup (240ml) of the chicken broth into the bottom of the pan. The broth keeps the drippings from scorching and adds moisture to the oven.
6. Roast the turkey for 2 hours. Carefully open the parchment and fold it down so the breast and legs are exposed. Baste the turkey with the pan juices and continue roasting, uncovered, for 45 to 75 minutes more, basting every 20 minutes, until the skin is deep golden brown and a thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
7. If the breast is browning too quickly, tent it loosely with a piece of aluminum foil. The most common mistake is relying on the pop-up timer, which often pops late; always use an instant-read thermometer for accurate results.
8. Transfer the turkey to a carving board, tent loosely with foil, and let it rest for 20 to 30 minutes before carving. This resting period allows the juices to redistribute so the meat stays moist. Reserve the pan drippings for gravy.
9. For optional gravy, skim the fat from the pan drippings and set the pan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until lightly browned. Gradually whisk in 2 cups (480ml) of reserved drippings and additional broth, scraping up the browned bits, and simmer for 3 to 5 minutes until thickened. Season to taste with salt and pepper.
10. Carve the turkey and serve with the gravy alongside.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw frozen turkey in the refrigerator overnight before reheating. To reheat, place slices in a covered baking dish with a splash of chicken broth and warm at 325°F (165°C) for 15 to 20 minutes, or until heated through. The herb butter can be made up to 3 days ahead and refrigerated; bring to room temperature before using. The turkey can be seasoned and wrapped in parchment up to 4 hours ahead and refrigerated; add 15 minutes to the initial roasting time if starting from cold.

Nutrition

• Calories: 678
• Sugar: 1g
• Sodium: 771mg
• Saturated Fat: 19g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 65g
• Cholesterol: 236mg

Keywords: Martha Stewart turkey, parchment paper turkey, roast turkey recipe, herb butter turkey, Thanksgiving turkey, whole turkey, moist turkey, holiday dinner, easy roast turkey, classic turkey