IE 11 is not supported. For an optimal experience visit our site on another browser.

Roasted Turkey in Parchment with Gravy

Marcus Nilsson
Cook Time:
6 hrs 30 mins
Prep Time:
1 hr

Chef notes

Here's an unexpected but totally genius way to cook your turkey for Thanksgiving. My parchment bag technique yields moist meat and crisp, golden skin every time.

Use my Classic Stuffing in this recipe.

If your turkey is larger than the 16-pounder called for in the recipe:

1. Increase length of parchment sheets so you have enough to come up and over the turkey, and to crimp and staple.

2. Increase cooking time to 10 minutes more per pound before removing the parchment. Begin checking the temperature 30 minutes after removing parchment.


  • 1 (16-pound) turkey, neck and heart reserved for stock
  • 10 cups Classic Stuffing (recipe linked above)
  • 6 tablespoons unsalted butter, softened
  • coarse salt and freshly ground pepper



Let turkey stand at room temperature for 1 hour. Preheat oven to 325 F with rack in lower third. Pat turkey dry with paper towels. Season body cavity with salt and pepper, and fill with about 8 cups stuffing. Fill neck cavity; capacity varies, about 2 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.


Place a 40-inch sheet of parchment on a work surface. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.


 Place turkey in parchment on a (not V-shaped) rack set inside a roasting pan. Roast turkey for 2 hours and 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 F. 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 F, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. Using drippings in pan, make turkey gravy.