Best roast turkey from American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • IowanCorn on November 29, 2024

    The turkey remained juicy, a gorgeous brown color at the skin and well flavored, as promised, but the turning the bird at the 45 minute mark then the next two 15 minutes was interesting. It is easier to use a wad of paper towels as written so the turkey doesn't slip on you. If you're going to do this as written, better truss the bird with butcher's twine as shown, as having the legs and wings tied to the body made turning the bird much easier. I didn't have a container big enough for the the brining, so I skipped that step but the turkey didn't dry out either, so it may not be as necessary as explained.

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