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Video: Martha Stewart shows how to roast turkey in parchment

  1. Closed captioning of: Martha Stewart shows how to roast turkey in parchment

    >> in today's kitchen with martha on today and some last minute tips to rescue your thanksgiving feast. martha stewart spent tuesday morning fielding thousands of your questions on our twitter and facebook pages. she is back with us this morning with great answers. martha , good morning.

    >> so nice to be here.

    >> one day to go until thanksgiving. how many people coming to your house.

    >> 24.

    >> and you're doing all the cooking?

    >> i have somebody helping me today but not tomorrow which is the bad day because i'm getting nervous.

    >> does anyone dare to come to your house and bring a dish?

    >> i beg. i beg my daughter to make dessert. she said, no, you make them better, mom. i'm making turkey and all the fixings but it's so much fun. this say new method of cook a turkey .

    >> okay. because 70% of the people that had questions for you wanted the same question.

    >> almost 200,000 people sent in questions.

    >> brandon asked how do you keep the turkey from drying out. what's the answer?

    >> so brandon, this is a very excellent method. it is the parchment wrap turkey . i buttered the turkey . i buttered the parchment and now you wrap the parchment in three pieces -- you wrap the turkey in three pieces of parchment and it's not so hard to do. this is a very neat way to cook a turkey use a staple gun or bulldog clip .

    >> would you brine the turkey first.

    >> you're not a brine fan?

    >> no, i'm not a briner. this is a beautiful fresh killed organically raised turkey and it has a good flavor of its own. if you're buying a frozen turkey , that brine sometimes does help.

    >> so the bird is sealed in there.

    >> it's sealed in.

    >> do you cook it for a different amount of time than you normally do.

    >> it's a little less and it kind of steams inside the parchment and then an hour before it's done -- you have to work backwards. this is two and three quarters hours in the parchment at 375. right in a nice pot like this. then you open the parchment and you let it brown for another hour.

    >> does it brown like that?

    >> yes.

    >> that's really what it does.

    >> this is it.

    >> it's not dry?

    >> no. take it out and put it on your serving platter of of course. this is my mother's recipe for mashed potatoes .

    >> kyle tweeted what is your secret to mashed potatoes ?

    >> well, the secret is the addition -- first of all, yukon gold , these are delicious potatoes. and i like to do it in this mixer but you add heavy cream that's heated or milk, depending on your preference and then mom always added heavy cream and milk, lots of salt and freshly ground black pepper , then butter, like four ounces.

    >> everybody is rolling their eyes saying these things will kill you.

    >> it doesn't kill you. it doesn't kill you.

    >> and then secret cream cheese .

    >> this is mom's secret.

    >> yes, but you can also add buttermilk if you like but this, taste that -- just take a little taste.

    >> a little taste with a huge spoon here.

    >> with a big spoon.

    >> those are --

    >> they're pretty good, right.

    >> those are unbelievable. they have a little lumps in there but if you want lumpless use a ricer.

    >> you can change the consistency. so 20% of people wanted to know about mashed potatoes . i'll meet you around the back here.

    >> now for dessert.

    >> 5% wanted to know your secret for a great crust dessert you can serve to the whole family.

    >> 24 pieces of slab pie. i like it. it looks pretty. it cuts into beautiful squares like this. this is a pear cranberry crumb slab pie.

    >> of course you make your own crust.

    >> it's very easy. the crust is just the perfect piecrust and then you add the pears, a little bit of flour to keep the juices from running all over the place, cinnamon, fresh lemon juice , very important. a little bit of sugar and a little bit of salt.

    >> you like to cut them in big chunks.

    >> yeah, a pear into about 8 or 10 slices.

    >> okay.

    >> all right. that goes on there. pop it in the oven. perfect thanksgiving curtesy of martha stewart . martha , happy thanksgiving.

    >> you too.

    >> enjoy the turkey . please cut yourself a big chunk.

    >> i will. up next, dr.

TODAY recipes
updated 11/27/2013 8:23:18 AM ET 2013-11-27T13:23:18

Recipe: Roasted turkey in parchment

  • 14 pound turkey, room temperature
  • 1 stick unsalted butter, softened
  • Coarse salt and freshly ground black pepper

Preheat oven to 325 degrees Fahrenheit with rack in the lower third of the oven. Rinse inside and outside of the turkey and pat dry with paper towels. Stuff turkey cavity as well as neck cavity (8-10 cups stuffing), securing flap with toothpicks or a skewer. Spread 6 tablespoons of butter all over the top of the turkey then season generously with salt and pepper. Tie legs together and tuck wings under. Place a large sheet (40 inches) of parchment paper on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top and bring up the sides of the parchment and fold over the top of the turkey. Secure paper together with staples. Spread another 48-inch sheet of parchment on a work surface and place turkey on top with two long sides of parchment on same sides of opening in turkey parchment bag thus far. Repeat process of bringing up parchment sides and securing over the top of the turkey. Repeat with another 40-inch sheet of parchment going to other way. Secure all openings together with staples or tuck under.

Place turkey in parchment bag on a flat (not V-shaped) rack inside a roasting pan. Roast turkey for 2 3/4 hours. Remove turkey from oven and cut open parchment bag with scissors. Increase oven to 425 degrees Fahrenheit. While holding the legs, slide parchment out from under turkey and discard. Return turkey to oven and roast until golden brown and a thermometer inserted in the breast reads 165 degrees Fahrenheit, about 45 minutes longer. Transfer turkey to a carving board and let rest at least 45 minutes before carving. While turkey is resting, remove stuffing from both cavities and transfer to an 8-inch square baking dish. Bake in 425 degrees Fahrenheit oven until it registers at least 165 degrees Fahrenheit, about 15-20 minutes.

Serving Size

Makes 6-8 servings

Recipe: Big Martha's mashed potatoes with cream cheese

  • 1 tablespoon salt
  • 3 1/2 pounds white or Yukon Gold potatoes
  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed

This delicious recipe for mashed potatoes came from Martha's mother, Mrs. Kostyra.

Place potatoes and salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine ingredients a mixer bowl fitted with a paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat, stirring constantly, until heated through. Serve immediately.


Keep warm in a covered bowl over simmering water for up to 2 hours.

Serving Size

Makes 8 servings

Recipe: Pear cranberry slab pie

  • For piecrust:
  • 3 3/4 cups all-purpose flour, plus more for rolling
  • 2 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons granulated sugar
  • 3 sticks cold unsalted butter, cut into small pieces
  • 1/2 cup ice water, plus more if needed
  • For crumble topping:
  • 1 1/2 cups pecan halves, toasted and chopped (about 1 1/2 cups)
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 1/2 teaspoons coarse salt
  • 2 sticks unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 1 cup granulated sugar
  • For filling:
  • 5 1/4 pounds firm-ripe Bosc or Anjou pears (about 12), peeled, cored, and cut into 1/2-inch wedges
  • 4 teaspoons fresh lemon juice
  • 1 vanilla bean, seeds scraped
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 1/4 teaspoons ground cinnamon
  • 2 cups fresh or unthawed frozen cranberries

The crust: Place flour, salt and sugar in the bowl of a food processor; pulse for a few seconds to combine. Add butter; pulse until mixture resembles coarse crumbs. Add ice water then pulse until dough just starts to come together (add more water a tablespoon at a time if needed). Turn out dough on to a piece of plastic wrap and gather together to form a flat rectangle. Refrigerate at least 1 hour or overnight. On a lightly floured surface, roll out to a 14 x 19-inch rectangle. Fit into a 12 x 17-inch rimmed baking sheet, tucking overhang under all around the pan. Refrigerate at least 1 hour or up to overnight.

The crumble: Stir together pecans, flour, oats, and salt in a bowl. Put butter and sugars in the bowl of a mixer and beat until creamy. Add pecan mixture and mix just until combined. Work mixture through your fingers until it forms coarse crumbles. Refrigerate until ready to use.

The filling: combine pears, lemon juice and vanilla bean seeds. Stir in sugar, flour, salt and ground cinnamon. Spread mixture evenly into pie crust and top with frozen cranberries.

Crumble large clumps of the topping evenly over the filling. Bake pie in a 400 degree oven until crumble is golden brown (tent with foil if browning too quickly, after about 20 minutes) and filling is bubbling, about 1 hour. Let cool at least 1 hour then cut into squares.

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