Turkey and Gravy for a Crowd
Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.
WHY THIS RECIPE WORKS
For a low-stress holiday meal to feed a crowd, we cooked turkey parts—leg quarters and bone-in breasts—separately rather than roasting two whole birds. The leg quarters benefited from gently braising them in a flavorful liquid, a step that ...