Herbed turkey roasted in parchment
Roast
Roasting
A dry turkey might just be the most common Thanksgiving complaint in the book—but it doesn’t have to be. When you roast the turkey <em>en papillote</em>, the French technique of cooking in a packet (similar to how many Asian cultures wrap and steam food in large leaves), you let a roasting bag do all the work. Instead of basting, the roasting bag locks in moisture and flavor while the turkey slowly steams to juicy perfection (about 12 minutes per pound). Once the bird is steamed, simply bump up the heat, cut the roasting bag open, and give the bird a final hot blast for 45 minutes to get extra-crispy skin. The whole bird comes together with a silky gravy made from the turkey's own juices, plus roasted giblets and turkey neck, if that's your style.
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