Julia Child’s Stuffed Turkey, Updated
Why This Recipe Works
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 a small mound of rich sausage stuffing that tasted as though it had been roasted inside the bird. We loved this idea but saw a couple of opportunities for improvement. In our version, we brined the breast to keep it juicy and flavorful. Jump-starting the cooking of the breast at 425 degrees decreased the overall cooking time, which also helped the meat retain moisture. To make even more stuffing, we increased the amount of bread, and we swapped the sausage for the brighter flavor of dried cranberries.