During a recent appearance on the Today Show, our founder shared her secret to cooking a perfect Thanksgiving turkey.
Last year, Martha was crowned the Queen of Thanksgiving by hosts of the Today Show—a title she's living up to this year as well. During her latest appearance on the talk show, Martha shared her secret for making perfectly cooked turkey every time—parchment paper.
A clever twist on the classic French technique en papillote, Martha's parchment paper bag technique creates moist meat and crisp, golden skin, she told the Today Show. The efficient technique takes out the need for basting altogether, as the parchment paper locks in moisture while it steams.
The method starts by preparing a heritage turkey (Martha's favorite) with stuffing then slathering it with softened butter. "Then, you must find the big sheets of parchment paper," Martha said on the Today Show. "You can get them at a bakery." Wrap the parchment paper around the turkey, folding the overlapping ends over the bird and securing with staples.
For a 16-pound bird, pre-heat the oven to 325 degrees Fahrenheit and cook the turkey for two-and-a-half hours. "Then, unwrap it, turn the oven up to 425 and crisp the skin," Martha said. "It's like Peking duck skin."
The best part? After the turkey is done cooking, you're left with enough pan drippings to make homemade gravy.
Read the original article on Martha Stewart.