Come Thanksgiving or Christmas, a beautifully roasted turkey takes center stage. But achieving crisp skin and tender, juicy meat is tricky. While some swear by roasting the bird naked, others use a tent of foil. So what about another option – wrapping in butcher paper? This permeable paper helps moisture escape while retaining flavor.
Below we’ll explore the benefits of wrapping turkey in butcher paper. You’ll learn how it works, tips for success, and why it makes turkeys extra juicy and delicious. Let’s dive into the secrets of this butcher paper technique!
Why Wrap Turkey in Butcher Paper?
Butcher paper may seem like an odd turkey-wrapping choice versus foil. But it offers two major perks
Retains Moisture – Butcher paper allows some moisture to escape as steam while trapping plenty inside. This prevents the turkey from drying out.
Permeable – Butcher paper is permeable unlike foil. This allows smoke and heat to penetrate during grilling or smoking.
As a more breathable material, butcher paper regulates moisture and cooks the turkey more evenly. The result is incredibly tender and juicy meat throughout.
How Does Butcher Paper Work?
Butcher paper is made from kraft paper that is coated in FDA-approved mineral oil. This creates a permeable, moisture-wicking barrier.
When wrapped in butcher paper, the turkey can release some steam but retains much of the natural juices. The mineral oil also prevents the meat from sticking.
This controlled release of moisture helps achieve the ideal texture – moist but not wet, The turkey cooks evenly with no dry spots,
Tips for Wrapping Turkey in Butcher Paper
Follow these tips for success with butcher paper turkey:
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Wrap once the skin is set at 165°F to prevent sticking.
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Use unwrinkled, tear-free paper and wrap snugly.
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Spritz paper with broth or oil to add moisture and flavor.
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For whole birds, tuck paper under bottom to seal moisture.
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For smoked turkey, wrap after 1-2 hours once smoke penetrates.
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Cook wrapped turkey until breast hits 160-165°F for optimal juiciness.
Step-by-Step Guide to Wrapping Turkey
Here is a simple step-by-step method for flawlessly wrapping a turkey in butcher paper:
1. Prep Butcher Paper
Unroll a large sheet of butcher paper on a clean work surface. Use paper wide enough to wrap around the turkey with overlap.
2. Place Turkey on Paper
Once the skin is set, remove turkey from the grill and place in center of butcher paper.
3. Spritz Turkey (Optional)
If desired, use a spray bottle to lightly spritz turkey with broth, oil or vinegar. This adds extra moisture and flavor.
4. Wrap Paper Around Turkey
Bring one long side of paper over the turkey, then overlap with the other side. Wrap snugly but avoid ripping paper.
5. Seal the Ends
Fold over the short ends to seal in moisture. Tuck paper under turkey if wrapping a whole bird.
6. Return Turkey to Grill
Put wrapped turkey back on the grill and cook until 165°F. Whole birds may take 1-2 more hours.
Why is Butcher Paper Superior to Foil?
So why is butcher paper the best wrapping material versus traditional aluminum foil? Here are four key advantages:
Moisture Control – Butcher paper lets some steam escape while retaining plenty of moisture. Foil causes more moisture loss.
No Sogginess – Butcher paper produces a crisper skin and exterior versus foil which can steam the skin soggy.
Promotes Bark – Butcher paper is ideal for forming a nice bark on smoked meats. Foil causes bark to soften.
Allows Smoke In – Smoke and heat can permeate butcher paper. Foil prevents further smoke absorption.
While foil is certainly convenient, butcher paper offers better moisture control and exterior texture.
How Long to Cook a Wrapped Turkey?
Here are general guidelines for cooking times with a butcher paper wrapped turkey:
Whole Turkey:
- Unwrapped – 15-20 min per lb at 325°F
- Wrapped – Add 1-2 hours at 275°F after wrapping
Turkey Breast:
- Unwrapped – 18-20 min per lb at 325°F
- Wrapped – Cook 60-90 more minutes at 300°F
The retained moisture from the butcher paper wrapper helps extend cooking time. Always use a meat thermometer to confirm doneness.
Should You Wrap a Smoked Turkey in Butcher Paper?
Smoking a turkey creates incredibly moist, flavorful meat already. But adding a butcher paper wrap takes it a step further.
Benefits of wrapping smoked turkey in butcher paper include:
- Allows smoke to penetrate initially.
- Reduces chance of drying out after long cook.
- Traps juices that enhance flavor.
- Speeds cooking time slightly.
- Helps evenly distribute moisture.
We recommend wrapping a smoked turkey breast after 1-2 hours once smoke fully penetrates. For a whole smoked turkey, wrap halfway through the estimated cook time.
Best Woods for Smoking Turkey
If smoking a turkey in butcher paper, use flavorful wood chips such as:
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Apple – mild, sweet, fruity smoke
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Cherry – mildly sweet and fruity
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Maple – rich, smoky, sweet flavor
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Pecan – nutty and mildly sweet
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Oak – classic bold smoke
Soak chips in water first for even smoking. Add a handful every 45-60 minutes to maintain smoke levels.
Juicy Turkey Perfection with Butcher Paper
While foil is the usual go-to for wrapping poultry, butcher paper offers clear advantages for juicier, more flavorful turkey. This permeable paper promotes moisture control and tenderness.
By trapping steam while allowing some to escape, butcher paper cooked turkey achieves the ideal texture – never dry but not soggy. It also permits smoke absorption and better bark formation.
For your next Thanksgiving or grilled turkey, wrap in butcher paper after the skin sets to lock in delicious juices. This flavorful steaming method helps you achieve turkey perfection!
Frequently Asked Questions About Butcher Paper Turkey
Here are answers to some common questions about wrapping turkey in butcher paper:
Is butcher paper better than foil for turkey?
Yes, butcher paper is more permeable so it prevents moisture loss and oversteaming. This results in juicier turkey versus foil.
Can you wrap a turkey in butcher paper while smoking?
Absolutely. Place the smoked turkey in butcher paper after 1-2 hours once the smoke flavor penetrates to retain moisture.
Should you wrap a turkey breast in butcher paper?
Wrapping a turkey breast in butcher paper is highly recommended. It ensures tender, juicy meat and cuts cook time versus no wrap.
How long do you smoke a turkey breast wrapped in paper?
Plan on smoking an unwrapped turkey breast for 2-3 hours at 225°F. When wrapped in butcher paper, cook for 60-90 more minutes until 165°F.
Does butcher paper wrapping turkey give bark?
Yes, the permeability of butcher paper allows bark formation unlike foil. Just wrap once the skin sets to avoid sticking.
Does turkey get more smoke flavor when wrapped in paper?
Turkey will only absorb smoke flavor during the initial unwrapped smoking time. Butcher paper prevents further smoke absorption.
Get Perfectly Moist Turkey with a Butcher Paper Wrap
From holiday dinners to summer grilling, everyone loves a juicy, delicious turkey. While roasting naked works, as does a foil tent, there is a better wrapping option for ultimate moisture – butcher paper.
This permeable, mineral oil-coated paper promotes tender, even cooking. By retaining moisture while allowing some steam to escape, it prevents the turkey from drying out or getting soggy.
Next time you roast or smoke a turkey, wrap it snugly in butcher paper once the skin sets. The results will be extraordinarily juicy, succulent meat thatyour guests will rave about.
Ditch the foil, and embrace butcher paper for phenomenally moist, flavorful turkey!
How to Wrap Smoked Meats in Butcher Paper
- Prepare the butcher paper: Using the Reynolds Kitchens® Pink Butcher Paper easy-to-use built in slide cutter, cut a piece of butcher paper large enough to wrap the meat completely. For larger cuts of meat, overlap two pieces of butcher paper to double wrap the meat for added protection.
- Place and spritz: Place meat one end of butcher paper, allowing enough paper on that end that can be wrapped over the top of the meat. Spritz or brush any dry areas.
- Wrap the meat: Bring one side of the paper up and over the meat, tucking it tightly underneath the meat. Fold in and overlap both sides, like wrapping a present. Tuck and roll the meat, making sure to wrap it tightly so that the meat is completely covered. Ensure that your meat is fat side up for fatty cuts of meat, or skin side up for turkey or other birds.
- Return the meat to the smoker: Once the meat is wrapped in butcher paper, return it to the smoker and continue cooking until it reaches the desired internal temperature.
- Let the meat rest: Rest wrapped meat on a baking tray for 30 minutes to seal in the juices.
What is Butcher Paper?
Butcher paper is a food-grade kraft paper designed to wrap raw meat and fish from the butcher or market and also popular to use on the smoker when smoking meat.
Pink butcher paper is the top pick for many smoking aficionados. This heavy-duty paper is created to be extra strong to resist leaks and tears, even when exposed to moisture.