Print

Martha Stewart-Inspired Turkey in Parchment Paper

Close-up of Martha Stewart-Inspired Turkey in Parchment Paper showing its texture
Print Recipe

This Martha Stewart-inspired turkey in parchment paper turns a turkey breast into a moist, herb-scented centerpiece: the sealed packet traps steam so the meat stays juicy while the skin turns golden. Each diner gets a parcel of tender turkey with carrots, leeks, and lemon, and the juices at the bottom of the parchment make a bright, buttery sauce.

Ingredients

Scale
  • 1 whole bone-in turkey breast, 4 to 4 1/2 pounds (1.8-2kg), skin on
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 2 medium carrots (about 8 ounces/225g total), peeled and cut into 3-inch (7.5cm) sticks
  • 2 medium leeks (about 1 pound/450g total), white and light green parts only, halved lengthwise and rinsed well
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 cup (120ml) low-sodium chicken broth

Instructions

  1. Pat the turkey breast dry with paper towels and season all over, including under the skin, with the kosher salt and pepper. Let it sit at room temperature for 20 minutes while you prepare the herb butter and vegetables; cold turkey roasts unevenly.
  2. Mash the softened butter with the sage, thyme, and lemon zest in a small bowl until evenly combined. Loosen the skin over the breast with your fingers, being careful not to tear it, and spread half the herb butter directly onto the meat under the skin.
  3. Heat the oven to 350°F (175°C). Cut two pieces of parchment paper large enough to wrap the turkey with plenty of overlap, about 30 inches (76cm) long each, and lay them crossed in a large roasting pan to form an X.
  4. Scatter the carrot sticks and leeks over the center of the parchment where the turkey will sit. Rub the remaining herb butter over the outside of the turkey skin, then set the breast on the vegetables, skin side up.
  5. Tuck the lemon slices around the turkey and drizzle the lemon juice and chicken broth over the vegetables. Bring the parchment edges together over the top, fold them over several times to seal, and tuck the ends underneath to create a tight packet.
  6. Roast the turkey in the parchment packet for 45 minutes. The packet will puff and the vegetables will begin to soften; do not open it at this point, as the trapped steam is what keeps the breast moist.
  7. Cut a slit in the top of the parchment to let steam escape and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, without touching bone, registers 165°F (74°C), 20 to 30 minutes more. If the skin is pale, open the parchment fully for the last 10 minutes.
  8. Transfer the turkey to a carving board and let it rest, loosely tented with foil, for 15 minutes so the juices can redistribute; carving too soon will dry out the slices.
  9. While the turkey rests, spoon the roasted carrots and leeks into a serving dish and pour the juices from the parchment into a small saucepan. Simmer over medium heat for 2 to 3 minutes until slightly reduced, then taste and adjust the seasoning.
  10. Carve the turkey breast against the grain into 1/2-inch (1.3cm) slices, discarding the bone, and arrange on a platter. Spoon the pan juices over the slices and serve with the roasted vegetables and lemon slices.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap sliced turkey and vegetables separately in freezer-safe wrap and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 165°F (74°C), adding a splash of chicken broth to keep the meat moist. Make-ahead: the herb butter can be mixed and refrigerated up to 3 days in advance, and the vegetables can be cut and stored in the refrigerator overnight.

Nutrition

Keywords: turkey in parchment paper, parchment baked turkey, Martha Stewart turkey recipe, roast turkey breast, en papillote turkey, healthy roast turkey, Thanksgiving turkey breast, herb butter turkey, easy turkey dinner, lemon turkey breast

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