Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?
For our roasted turkey recipe, we solved the problem of bringing the dark meat up to temperature without overcooking the white meat by forgoing a whole turkey in favor of a breast and two leg quarters, which we roasted on a rack over baking...