Let’s be honest, cooking a turkey on Thanksgiving is no small feat.
While some may consider the mac and cheese and mashed potatoes sides as the easier parts of the meal to whip up, the turkey can be where the real challenge lies.
Luckily, Martha Stewart has a simple trick to guarantee your best bird yet.
In an interview with Food & Wine, Stewart revealed her go-to method when cooking a Thanksgiving turkey, using parchment paper.
“In my 100th book, there’s a parchment-cooked turkey, which is the most delicious turkey,” she said. “That’s my new cheesecloth turkey, and it is spectacular.”
Stewart’s approach uses a classic French cooking technique you might have heard of but probably never thought to use on a piece of meat this large, preparing it en papillote.
While the elegant French name might sound intimidating, the method is surprisingly simple — and far easier than basting every 30 minutes. Best of all, it relies on an inexpensive kitchen staple you probably already have on hand, parchment paper.
According to the hosting expert, this technique locks in all the juices, keeping the meat tender and flavorful. After roasting the bird in parchment for most of its cooking time, Stewart finishes it at a higher temperature for a short period once the paper is removed.
Stewart even showed off her technique to fans in an Instagram post in 2023. Her caption read, “How to butter and wrap a turkey for the “en papillote” method. Enclosing the stuffed bird in an envelope of parchment produces a juicy and crispy skinned result.”
Fans were excited to try Stewart’s technique and even shared their own family twists on it.
“When I was growing up, my mom would cook the turkey in a paper grocery bag,” said one fan. Another added, “This is why my mom’s turkey is the best!!! Martha & mom’s culinary wisdom for the win!!!!”
The result? The best of both worlds — perfectly juicy meat and beautifully browned, crispy skin. It’s a simple but genius approach that proves, once again, Martha Stewart knows exactly what she’s doing.
