From basting a turkey with its own juices every 30 minutes to carefully sliding butter under every inch of the poultry skin, passionate home cooks have proven that they’re committed to trying almost any method to roast the moistest turkey possible.

Some people may prefer to stick with a specific recipe once they’ve found one that works, but for other home cooks — like my mom, an expert in the kitchen who’s always eager to learn something new — part of the joy of Thanksgiving comes from trying out new techniques.

Whether you’re still in pursuit of a turkey that stays juicy after hours of cooking or simply want to try something new, Martha Stewart’s turkey technique should be on your radar. While speaking with the entertaining expert and culinary icon at her restaurant, The Bedford at Paris Las Vegasshe shared some of her go-to Thanksgiving dishes and strategies with Food & Wine, including her secret to a bird that doesn’t dry out.

Stewart’s approach uses a classic French cooking technique you might have heard of but probably never thought to use on a piece of meat this large: preparing itin foil. While its elegant French name might seem intimidating, this process is shockingly easy — certainly straightforward than basting every 30 minutes — and relies on an inexpensive tool you likely already have in your kitchen.

What does cooking “en papillote” actually do?

You’ve probably heard of, or perhaps even tried, cooking fish “en papillote” before. For anyone unfamiliar, these two words translate to “in paper,” which is a literal description of the technique. Preparing food en papillote involves wrapping the ingredients in a tightly sealed pouch of parchment paper (or foil) before baking.

As the fish, vegetables, or, in this case, poultry cook, they release their own moisture, which is then trapped inside the parchment packet as they steam. (In some cases, you may also add another liquid like white wine before sealing the parchment to generate steam.) This results in a cooking method that simultaneously bakes and steams the ingredients.

Baking your turkey inside a pocket of steam that continually recirculates around the bird ensures that it’s infused with moisture throughout the cooking process. In other words, there will be no dry turkey breast on your Thanksgiving table.

Stewart has her own recipe for a turkey cooked in parchment, telling Food & Wine that “In my 100th book, there’s a parchment-cooked turkey, which is the most delicious turkey. That’s my new cheesecloth turkey, and it is spectacular.” The entertaining expert confirms that this technique locks in the poultry juices and emphasizes that “it’s not hard and the results are spectacular.”

How does Martha Stewart make her parchment-cooked turkey?

Of course, we can’t give away Stewart’s recipe — you’ll have to snag her 100th cookbook,Martha: The Cookbook(out on November 12),for that — but we can give you a few pointers on her approach. Wondering if you can still stuff the bird while cooking it en papillote? Stewart does, with her recipe including a sweet-and-savory brioche stuffing that cooks directly inside the turkey and the parchment packet.

Because cooking en papillote relies on steaming the meat as it bakes, it isn’t conducive to browning the ingredients inside, which is an essential part of making your turkey look table-ready. Don’t worry, Stewart takes a crucial step to ensure the turkey stays golden brown and crisp: After roasting the bird in parchment paper for the majority of its cooking time, she finishes it at a higher temperature for a short period after it’s been removed from the paper.

You get the best of both worlds with her method. The poultry cooks gently in the steam of its own juices before being finished at a high enough temperature to achieve the beautifully browned skin you’re hoping for. It’s exactly this degree of planning that makes Martha Stewart such an entertaining expert.