Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carving—and stuffing that tastes of the bird. We put our own spin on her approach.
In her 1989 cookbook, The Way to Cook, Julia Child's turkey recipe involved separating a raw turkey into legs and breast to ensure that both white and dark meat were roasted to perfection. Other benefits included a quicker cooking time and ...