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Roasted Turkey in Parchment Paper http://rasamalaysia.com/thanksgiving-roasted-turkey-recipe/
November 13th, 2013 16 Comments

Roasted Turkey in Parchment Paper

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Thanksgiving Roasted Turkey

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Roasted Turkey in Parchment Recipe

Serves 6-8 | Active Time: 1 hour | Total Time: 6 1/2 hours
Recipe and Photography Source: Martha Stewart Living November 2013

Ingredients:

1 14-pound turkey, neck and heart reserved for Turkey Stock
10 cups favorite stuffing or Sausage Pear Stuffing
1 stick unsalted butter, softened
Coarse salt and freshly ground pepper

Method:

Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with 6 cups stuffing. Fill neck cavity with 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.

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.

Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. 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. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.

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 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

Turkey Gravy Recipe

Yields: 2 1/2 cups | Prep Time: 15 Mins | Total Time: 15 Minutes

Ingredients:

Drippings from Roasted Turkey in Parchment Paper
1/2 cup dry white wine
2 1/2 cups Turkey Stock
2 tablespoons cornstarch
Coarse salt and freshly ground pepper


Method:

Pour drippings from roasting pan into a fat separator and set aside. Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil.

Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes. Pour through a fine sieve into a bowl. Reheat when ready to serve. Before serving, season with salt and pepper.

Turkey Stock Recipe

Yield: 5 cups | Prep Time: 10 Mins | Total Time: 1 hr 40 mins

Ingredients:

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
Small handful of flat-leaf parsley sprigs and stems
1 bay leaf
5 whole black peppercorns


Method:

Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer, skimming froth off top occasionally, until reduced by half, about 1 hour. Pour through a fine sieve into a bowl; discard solids.

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16 comments... read them below or add one

  1. Liz says:

    Thank you for nice recipe.

  2. Liz says:

    Thank you, Bee, for the nice recipe.

  3. CAROLE says:

    LOVE THE RECIPE, BUT YEARS AGO I MADE SAME THING IN A PAPER BAG, BUT GOT NO DRIPPINGS FOR GRAVY. AFTER YOU TAKE PARCHMENT OFF DO YOU GET DRIPPINGS?

    LOVE YOUR RECIPES.

    THANKS IN ADVANCE FOR YOUR HELP.

  4. FoodJunkie says:

    Sounds good and nice variation from ordinary roasting. For a moist turkey every time brine it before hand. Just don’t brine a prebasted turkey (like Butterball) or a kosher turkey, they are injected with salt and the brining will make it too salty.

  5. Jennifer khoo says:

    Dear Bee,
    What is one stick of butter?

  6. DanS says:

    Great Recipe! Perfect for Thanksgiving! Thanks for sharing!

  7. Jacquline Johnson says:

    Love your recipes! Thanks.

  8. Cassidy says:

    I want to do this recipe but my turkey is 22 lbs. Can I still use the parchment? How long would I roast it with this size?

  9. Cassidy says:

    Also I don’t want to use stuffing! Is this an option?

  10. Jeanne says:

    Question- we have a small turkey, it’s only 8 1/2 pounds. What is our cooking time for this size bird using this parchment paper method? Thanks!,

  11. Carol says:

    Regarding the time to roast the 8 1/2 pound turkey. You say to reduce the roasting time “a little bit”. What is a little bit?? I, too, have a 8 1/2 pound turkey. Could you please be more specific?
    Thank you.

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