How long and what temp to cook turkey wrapped in parchment paper?

[KateH21]

I have a 16.09 lb. turkey and want to try cooking it in parchment paper like I saw in a cooking video. The problem is that there are no instructions for how long to cook it if it isn't stuffed. Does anyone know?

 

[dragnlaw]

Probably only about 25 minutes or so... ??
that seems to be the general rule. Start checking at maybe 20 minutes before to the target temperature you are looking for.

 

[taxlady]

Probably only about 25 minutes or so... ??
that seems to be the general rule. Start checking at maybe 20 minutes before to the target temperature you are looking for.

Do you mean 25 minutes per pound?

 

[caseydog]

Do you mean 25 minutes per pound?

Six hours seems a bit long, but 25 minutes total will be raw. Hmmmmmm.

CD

 

[GaryHyslop]

Cooking a turkey in parchment paper sounds like a great idea it helps keep the moisture in! For a 16 lb turkey, if it’s unstuffed, you’ll want to cook it at 325°F for about 3 to 3.5 hours. The key is to check the internal temperature it should reach 165°F in the thickest part of the breast. Parchment paper should help keep it juicy but make sure it’s fully cooked before serving. Let it rest for 20-30 minutes after cooking to lock in the juices. Enjoy your turkey!

 

[dragnlaw]

Butterball recommends for a 10-18 lb turkey, unstuffed, 325℉ to cook for 3 to 3 1/2 hrs.
I think it will take the full time. At the 3 hour mark uncover to allow browning. Checking the internal temperature along the way.

Are you slathering the bird with butter before the parchment as does Martha Stewart?

 

[caseydog]

Butterball recommends for a 10-18 lb turkey, unstuffed, 325℉ to cook for 3 to 3 1/2 hrs.
I think it will take the full time. At the 3 hour mark uncover to allow browning. Checking the internal temperature along the way.

Are you slathering the bird with butter before the parchment as does Martha Stewart?

I always put a wired probe thermometer in the thickest part of the breast. I was surprised last year when the turkey was done earlier that expected. Going by time is not as accurate as having a thermometer in the bird.

Since I am only cooking a turkey breast this year, I'll do the same and will be more confident since it is one slab of meat.

CD

 

[Andy M.]

A probe thermometer is the best way to know when the turkey is done. The estimates based on time and oven temp are only useful for estimating when the will be ready for meal planning purposes.

 

[dragnlaw]

Yes, a thermometer is really the way to go. Turkey and goose are difficult to time due to their legs finishing at different times. A reason why breasts became rather unpopular having a history of dried out yech.

 

[Sir_Loin_of_Beef]

Instead of relying on everyone else's opinions, of which there will be many, mostly conflicting, call the butterball hotline @1-800-BUTTERBALL for an expert opinion.

 

[dragnlaw]

@Sir_Loin_of_Beef I did post from Butterball.

 

[Sir_Loin_of_Beef]

A reason why breasts became rather unpopular having a history of dried out yech.

They're stil popular with me!