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.
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...