Turkey for a Crowd

From Let's Talk Turkey

Turkey for a Crowd

Why This Recipe Works

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 Butter...

Why This Recipe Works

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 Butterball or a kosher turkey. Both have been, in essence, brined—the Butterball injected with a saltwater solution and the kosher bird packed in salt during koshering. Initial high heat gave our turkey a crisp skin, while lowering the heat for the remaining cooking time finished it off without drying it out. For such a showpiece, we wouldn’t think of serving store-bought gravy. We had plenty of time while the turkey cooked to prepare our tried-and-true giblet gravy recipe.

Watch the Full Episode

Let's Talk TurkeySeason 6, Ep. 610

Thanksgiving can strike fear into the heart of even the most proficient cook. First, there's the turkey to contend with—in no other meal is the main course paraded in front of guests with as much fanf...