Make-Ahead Turkey

Cooking en papillote is a classic French technique in which various ingredients (mainly proteins, largely fish) are cooked inside a parchment paper pouch. This method of cooking creates a sauna for proteins to steam in, infusing them with moisture and flavor simultaneously. While cooking en papillote is not typically used for turkey, this recipe utilizes the technique to make a showstopping bird that can be prepared several days in advance without drying out.

The key to a great make-ahead turkey lies in a two-step cooking process: The first step is baking the turkey in a parchment paper pouch (or store-bought parchment roasting bag) to retain as much moisture as possible. At this point, the packets can be stashed in the refrigerator. Then, whenever you are ready to eat (be it hours or days later), you can tear open the packets and roast the turkey at a high heat to crisp up the skin and reheat the center. Step two takes only 30 minutes, allowing you to get a picture-perfect bird onto your Thanksgiving table in no time.

Before getting baked, the turkey is coated in a compound butter featuring maple syrup, Worcestershire sauce, smoked paprika, garlic, and a generous amount of black pepper. A scattering of shallots, thyme, and orange pieces get wrapped up in the packets with the turkey, lending their aromatic flavors to the sauna. This make-ahead method also ditches the whole turkey and opts for using only breasts and legs. If you don’t see these options at your grocery store, ask your butcher. Most butcher counters will gladly sell you just parts. And for the most awe-inspiring presentation, slice the turkey and arrange on a platter with the cooked shallots and oranges alongside.