Paper Bag Turkey
Christine AlburyPaper bag turkey - or turkey cooked in parchment - is unbelievably tender and juicy. Find out how to make it and up your turkey game!
Roasting a turkey in a paper bag - or, as in the recipe below, parchment - is the best way to create a succulent, juicy dish that your family and friends will rave about.
If you've always found turkey a little too dry, prepare to be amazed! Once you cook it in parchment, you'll realize that turkey isn't dry at all, but that your cooking methods were drying it out!
Paper works brilliantly for roasting turkey. It has the magic formula of retaining just enough steam to keep the meat lovely and tender, but allows enough steam to escape so that the skin gets crispy and golden brown.
Some people will use food bags instead of paper for roasting their turkey, but we think paper is definitely better! Very little steam escapes from food bags, the result being that the turkey steams rather than roasts. It still cooks properly of course, but the flavor is different.
Why parchment is better than a brown paper bag
Whilst using a brown paper bag may be the most traditional method, experts now advise against it. This is because the paper may contain chemicals used in recycling, or that there may be chemicals used in any inks on the bag. These chemicals could easily then end up in your food!
Parchment, on the other hand, is intended for food use and gives the same delicious results.
Safety Tips
If you're worried that the parchment you use will burst into flames in the oven, never fear!
Parchment paper is treated with silicone, which makes it non-stick and also makes it very resistant to heat, up to temperatures of 420°F. It is safe to use and will not ignite at the temperature needed to cook your turkey.
That being said, parchment will burn if it touches a flame or heat source, so it's very important when using it to keep it well away from the heating element.
Another important point is to make sure you are using parchment paper and not waxed paper - no, they are not the same thing! Waxed paper is nowhere near as heat-resistant as parchment paper and WILL catch fire in the oven.
More Turkey Tips
Paper Bag Turkey
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Ingredients
- whole Turkey, around 14 lbs
- 1 stick Unsalted Butter, softened
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
Directions
- Let turkey stand for 1 hour at room temperature.
- Preheat your oven to 325 degrees. Place a rack in the lower third of the oven.
- Using paper towels, pat your turkey dry and stuff it with around 6 cups of your favorite stuffing.
- Spread 6 tablespoons of the butter over the top of the turkey, then season well with salt and pepper.
- Tuck the wings under the turkey and use kitchen twine to tie the drumsticks together.
- Open out a 40-inch sheet of parchment and spread it with the rest of the butter.
- Place turkey on the parchment and gather the ends together so the turkey is wrapped.
- Staple together the overlapping ends of the parchment.
- Open out a 48-inch sheet of parchment and put the turkey on top of it, then turn it 90 degrees. Staple the short sides together over the turkey.
- Open out another 48-inch sheet of parchment and repeat the process. Make sure you've stapled any flaps.
- Place the turkey - wrapped in its parchment - on a flat rack inside a roasting pan.
- Cook for 2 hours and 45 minutes, then take it out of the oven and cut the parchment open using a pair of scissors.
- Turn the oven up to 425 degrees. Remove all the parchment from the bird and throw it away, then put the turkey back into the oven.
- Roast for around 45 further minutes, until the skin is golden and the internal temperature is 165 degrees.
- Let rest for about 45 minutes before carving.
- Published:
- Modified:
- Author:
- Christine Albury
- Source:
- Martha Stewart
- Cooking Method:
- Roasted
- Category:
- Thanksgiving
- Tags:
- Turkey, Thanksgiving, Roasted
- Related Recipes:
- Turkey Recipes, Thanksgiving Recipes, Roasted Recipes
- Recipe Yields:
- 6 to 8 servings
- Prep Time:
- Cook Time:
- resting:
- Total Time:
- Related Post:
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Published:
Author: Christine Albury
Source: Martha Stewart
Recipe Yields: 6 to 8 servings
Prep Time: 60 minutes
Cook Time: 210 minutes
Total Time: 390 minutes
Nutrition Facts
Amount Per Serving
