BROWN PARCHMENT PAPER RECIPES

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ROASTED TURKEY IN PARCHMENT WITH GRAVY RECIPE | MARTHA STEWART



Roasted Turkey in Parchment with Gravy Recipe | Martha Stewart image

Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School episode 406.

Provided by Martha Stewart

Categories     Turkey Recipes

Total Time 6 hours 30 minutes

Prep Time 1 hours

Yield Serves 6 to 8

Number Of Ingredients 5

1 14-pound turkey, neck and heart reserved for Easy Turkey Stock
10 cups favorite stuffing or Sausage Pear Stuffing
1 stick unsalted butter, softened
Coarse salt and freshly ground pepper
Simple Turkey Gravy

Steps:

  • Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 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 and spread with remaining 2 tablespoons butter. 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 flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. 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 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
  • Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

SEAFOOD PASTA BAKED IN PARCHMENT PAPER



Seafood Pasta Baked in Parchment Paper image

There’s just something magical about serving a meal in parchment paper.

Provided by Heather Christo

Categories     Valentine's Day    main dish    seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

8 oz. weight Linguini Noodles (I Used Gluten-free Pasta)
3 tbsp. Olive Oil
2 cloves Garlic, Thinly Sliced
1 Red Fresno Chili, Thinly Sliced
1/2 lb. Clams
1/2 lb. Mussels
1/2 lb. Shrimp, Peeled And Deveined
1 c. Cherry Tomatoes
1/2 c. White Wine
1/2 tsp. Red Pepper Flakes
1/3 c. Flatleaf Parsley, Finely Chopped
1/4 c. Chives, Finely Minced
1 Lemon, Zest Only

Steps:

  • Preheat oven to 400ºF. Cut a large sheet of parchment paper for each serving, enough to hold the pasta and seafood with sides that can com up to easily cover the contents.Bring a large pot of salted water to a boil. Add pasta and cook about 1 or 2 minutes less than directed on the package. Pasta should be just shy of al dente and still chewy. Drain, reserving 2 cups of the pasta water. If using gluten-free pasta, briefly rinse pasta to prevent it from getting gummy.Meanwhile, in a large pan over medium-low heat, add olive oil, chili, and garlic. Sauté until golden but not burned, about 2–3 minutes. Add seafood and tomatoes, toss everything together. Add wine, red pepper flakes, and 1/4 cup reserved pasta water. Stir and cover. Cook, shaking the pan (or stirring occasionally), for about 5–7 minutes, until clams and mussels have opened and shrimp are pink. Remove lid and add parsley, chives, and lemon zest. Add pasta and toss well to coat. (If you need to loosen the sauce a bit, add a little extra pasta water.) Season to taste with kosher salt.Divide pasta and seafood between prepared parchment sheets, placing it in the center. Seal the packets by gathering the paper up around the pasta, pinching and scrunching the edges together as you work around the paper, making sure the seam is on top. When they are sealed into neat little packets, gently place on a sheet pan.Bake packets for 5 minutes. Serve the packets immediately! You want your guest(s) to unwrap the packet on the plate and get that first waft of steam. Enjoy!If desired, serve with an extra drizzle of olive oil and some fresh parsley and chives.

More about "brown parchment paper recipes"

SEAFOOD PASTA BAKED IN PARCHMENT PAPER
There’s just something magical about serving a meal in parchment paper.
From thepioneerwoman.com
Total Time 30 minutes
Category Valentine's Day, main dish, seafood
  • Preheat oven to 400ºF. Cut a large sheet of parchment paper for each serving, enough to hold the pasta and seafood with sides that can com up to easily cover the contents.Bring a large pot of salted water to a boil. Add pasta and cook about 1 or 2 minutes less than directed on the package. Pasta should be just shy of al dente and still chewy. Drain, reserving 2 cups of the pasta water. If using gluten-free pasta, briefly rinse pasta to prevent it from getting gummy.Meanwhile, in a large pan over medium-low heat, add olive oil, chili, and garlic. Sauté until golden but not burned, about 2–3 minutes. Add seafood and tomatoes, toss everything together. Add wine, red pepper flakes, and 1/4 cup reserved pasta water. Stir and cover. Cook, shaking the pan (or stirring occasionally), for about 5–7 minutes, until clams and mussels have opened and shrimp are pink. Remove lid and add parsley, chives, and lemon zest. Add pasta and toss well to coat. (If you need to loosen the sauce a bit, add a little extra pasta water.) Season to taste with kosher salt.Divide pasta and seafood between prepared parchment sheets, placing it in the center. Seal the packets by gathering the paper up around the pasta, pinching and scrunching the edges together as you work around the paper, making sure the seam is on top. When they are sealed into neat little packets, gently place on a sheet pan.Bake packets for 5 minutes. Serve the packets immediately! You want your guest(s) to unwrap the packet on the plate and get that first waft of steam. Enjoy!If desired, serve with an extra drizzle of olive oil and some fresh parsley and chives.
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Step 2. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top. Step 3. Fold edges of parchment paper over the fish ...
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IS PARCHMENT PAPER SUPPOSED TO GET BROWN IN THE OVEN? - QUORA
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Both parchment paper types are safe to use in the microwave oven and can both be used to cook and bake. The major difference between the two paper types is the color. The bleached parchment paper is treated and bleached to white. While the unbleached parchment paper is brown in color. It is not processed at all but can still be used to cook.
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