Braised Turkey with Gravy

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Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.

SERVES 10 to 12

TIME 3½ to 4 hours, plus 3 hours brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

Braised turkey promises juicy, rich-tasting meat and sumptuous gravy, but to achieve this, we found it takes some finesse. The key step was to use two oven temperatures. We started cooking turkey pieces, uncovered, in a 500-degree oven, whi...

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