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Martha Stewart-Inspired Parchment Paper Turkey

Close-up of Martha Stewart-Inspired Parchment Paper Turkey showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-parchment-paper-turkey-recipe/