Roast crisped-skin turkey from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

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

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

  • ashallen on November 05, 2019

    A good, solid recipe for roast turkey (unstuffed). However, my turkey's skin has never gotten super crisp using this recipe - maybe it's my oven? Uses a wet-brine. Be careful not to over-brine the turkey. I did that one year and it ended up tasting a bit like... ham. The search for the perfect roast turkey recipe continues... [Cross-post for Annual Edition/ Magazine.]

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