Roast stuffed turkey from The Cook's Illustrated How-to-Cook Library: An Illustrated Step-by-step Guide to Foolproof Cooking by Cook's Illustrated Magazine

  • kosher salt
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  • celery
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  • Serves : 10-12

  • EYB Comments

    Can substitute chicken stock for turkey stock, and table salt for kosher salt. Can use any stuffing recipe in the “All about bread stuffings” section of this book. Must brine 12 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Giblet pan gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for turkey stock, and table salt for kosher salt. Can use any stuffing recipe in the “All about bread stuffings” section of this book. Must brine 12 hours.

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