Roast Turkey with Giblet Pan Gravy

Name: Roast Turkey with Giblet Pan Gravy
Yield: Serves 18 to 20
Ingredients: 1 , turkey, large (18-20 pounds gross weight), rinsed thoroughly, giblets, neck and tail piece removed and reserved; 1 cup, table salt or 2 cups kosher salt; 1 , bay leaf; 3 , medium onions, chopped coarse; 1 1/2 , medium carrots, chopped coarse; 1 1/2 medium ribs, celery, chopped coarse; 6 sprigs, fresh thyme; 1 tablespoon, unsalted butter, melted, plus extra for brushing and basting turkey; 3 tablespoons, cornstarch

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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

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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