Roast turkey in parts from Serious Eats

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Notes about this recipe

  • StoicLoofah on December 26, 2020

    I did this twice (once for Thanksgiving, once for December) with different results in slightly different techniques. For Thanksgiving, I didn't let it rest overnight in the fridge but did put vegetable oil and salt and pepper on the outside of the skin. I also cooked it in a deeper roasting pan. It cooked unevenly, and the meat wasn't super-tasty, but the skin was deliciously crispy. For Christmas, I let it rest overnight, didn't season the outside, and cooked on a baking sheet. I thought it actually ended up being really dry on the exterior, and the skin wasn't crispy, but it was indeed tastier. So overall, I recommend getting a kosher turkey (so it's brined ahead of time), not doing the overnight, seasoning the outside of the bird, and doing it on a baking sheet.

  • jenmacgregor18 on May 26, 2020

    This was hands down the easiest, least stressful turkey that I've ever cooked. The end result was perfect. Incredibly juicy meat. The baking powder in the dry rub did make for the crispiest skin too. The only change I might make is when you cut the turkey into parts & add the dry rub (about 12 hours before)-- I may just throw the carcass and wings into the pot and simmer the stock overnight, instead of simmering while the turkey is roasting. 2-3 hours doesn't produce a very flavorful stock on its own. I needed to use Better than Chicken Bouillon and then eliminate marmite & soy, because it was salty enough. This is now my Thanksgiving turkey recipe.

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