Julia Child's Stuffed Turkey, Updated

Name: Julia Child's Stuffed Turkey, Updated
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 1 (12- to 15-pound), turkey, neck and giblets removed and reserved for gravy; 1 teaspoon plus 2 tablespoons, minced fresh sage; , Salt and pepper; , Wooden skewers; 1 1/2 pounds, hearty white sandwich bread, cut into 1/2-inch cubes; 1 tablespoon, vegetable oil; 3 tablespoons, unsalted butter; 3 , onions, chopped fine; 6 , celery ribs, minced; 1 cup, dried cranberries; 4 , large eggs, beaten

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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.

SERVES10 to 12

TIME3 to 3¾ hours, plus 6 hour brining and 30 minutes resting

has video

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 ...

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