Ingredients
- 14 pound turkey, room temperature
- 1 stick unsalted butter, softened
- 1 stick Coarse salt and freshly ground black pepper
Preparation
Baking Directions:
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.
