Martha Stewart Parchment Paper Turkey Recipe
The Martha Stewart Parchment Paper Turkey Recipe is a true classic. This Martha Stewart Parchment Paper Turkey Recipe helps you cook a bird.
Equipment
- Large roasting pan
- Roasting Rack
- Parchment paper
- Kitchen String
- Pastry brush
- Meat thermometer
- Small saucepan
- Paper towels
Ingredients
- 1 Whole Turkey 12-14 Lbs
- 1 Cup Unsalted Butter
- 1 Cup Dry White Wine
- 2 Tbsp Salt
- 1 Tbsp Black Pepper
- 4 Sprigs Fresh Thyme
- 1 Large Onion
- 2 Stalks Celery
Instructions
- Prepare the Bird: Remove the giblets from the inside of the turkey. Pat the skin dry using clean paper towels.
- Season the Meat: Rub salt and pepper all over the turkey skin. Put herbs and vegetables inside the cavity for more flavor.
- Make the Glaze: Melt the butter and white wine in a pan. Brush this mix all over the turkey very well.
- Wrap in Paper: Cover the turkey with large sheets of parchment paper. Make sure the paper is soaked in the butter mix.
- Tie it Up: Use kitchen string to keep the paper in place. Tie the legs so the bird stays in a shape.
- Roast the Turkey: Put the pan in a hot oven for hours. Let it cook until the meat is safe to eat.
- Brown the Skin: Remove the paper during the last thirty minutes. This makes the skin get very dark and crunchy.
Notes
➔ Always pat the turkey dry before you add any oil.
➔ Use a high quality white wine for the best taste.
➔ Make sure the parchment paper covers the entire bird well.
➔ Let the turkey rest for thirty minutes before you carve.
➔ Check the temperature in the thickest part of the thigh.
➔ Do not open the oven door too often while baking.
➔ Use fresh herbs instead of dried ones for better aroma.