I have made dozens of Turkey dinners in my day and have tried many methods. We all want that perfect turkey that is not too dry,perfect moistness, with juices flowing and a crispy skin. I have tried the brine method, Reynolds bag, turkey upside-down, fried, and just the oven. I even tried the overnight cooking method with 15 hours at a low-temperature oven which was a disaster. It turned out like rubber – YUCK!. Luckily I had a reserve smaller turkey that I cooked in 3 hours that we were able to enjoy.
This year while vacationing at my brother’s home in Haiku, Maui we tried the Parchment Paper Wrap method. My sister-in-law, Laura suggested we try it and I thought it sounded like a good idea. It was simple and quick to prepare and it turned out a delicious, moist turkey.
Preheat oven to 325 degrees. You may need to take out a rack to accommodate for the large turkey.
Let turkey sit at room temperature for one hour.
How to Prepare:
#1 – We used a 12 pound organic turkey. Laura prepared stuffing and stuffed half of the recipe into the cavities of the turkey (to do this you must cook the turkey thoroughly). If your turkey does not have the legs and wings bound, you need to use kitchen twine to tie them down.
#2 – Take parchment paper and make a cross that will extend out to insure it will cover your turkey.
#4 – Place buttered turkey on top of the buttered part of the parchment paper.
#5 – Now is the fun in wrapping the turkey by bringing up the ends of the parchment paper and wrap and staple. If you don’t have a stapler, wrap tight or use paper clips.
#6 – Place wrapped turkey in a foil tray or on a cookie sheet.
#7 -Roast turkey 2 hours, 30 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.
#8 – Transfer to a carving board and let rest at least 45 minutes before carving.
#9 – While waiting to carve the turkey, you can transfer the stuffing into a pan and bake at 425 for 15 minutes.