Roast Turkey with Giblet Pan Gravy

10 comments

Appears in Cook's Illustrated November/December 1995

We find that with decreased brining strength and a lower oven temperature, the method we developed for small turkeys works just as well for larger birds.

SERVES18 to 20

TIME7 hours, plus 8 hours brining and 50 minutes cooling

Roast Turkey with Giblet Pan Gravy

WHY THIS RECIPE WORKS

We wanted a turkey recipe that would give us a perfectly roasted large turkey, with tender and moist, not chewy and dry, meat. We discovered that a large turkey couldn't be roasted at the typical temperature of 350 to 400 degrees because th...

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