Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV
If you have but one oven and a long guest list for Thanksgiving, only a gargantuan turkey will do. Here's what we learned about successfully roasting "the big one."
For our big turkey recipe, we wanted a Norman Rockwell picture of perfection: crisp, mahogany skin wrapped around tender, moist meat. It was difficult to find a container large enough for brining such a big bird. So we chose either a self-b...