Julia Child's Stuffed Turkey, Updated

Name: Julia Child's Stuffed Turkey, Updated
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 1 (12- to 15-pound), turkey, neck and giblets removed and reserved for gravy; 1 teaspoon plus 2 tablespoons, minced fresh sage; , Salt and pepper; , Wooden skewers; 1 1/2 pounds, hearty white sandwich bread, cut into 1/2-inch cubes; 1 tablespoon, vegetable oil; 3 tablespoons, unsalted butter; 3 , onions, chopped fine; 6 , celery ribs, minced; 1 cup, dried cranberries; 4 , large eggs, beaten

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Appears in Cook's Illustrated November/December 2013

SERVES10 to 12

TIME3 to 3¾ hours, plus 6 hour brining and 30 minutes resting

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WHY THIS RECIPE WORKS

In her 1989 cookbook, The Way to Cook, Julia Child's turkey recipe involved separating a raw turkey into legs and breast to ensure that both white and dark meat were roasted to perfection. Other benefits included a quicker cooking time and ...

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