The holidays are no time to gamble on a bird that cooks up dry and bland—or, worse, exhibits off-flavors.
What We Learned
Is there any holiday food more fraught than the turkey? First it hogs the refrigerator, and then it hogs the oven. Never mind the logistics of thawing, seasoning, and roasting. After all that, it often turns out dry and bland. A well-tested recipe and the right equipment go a long way toward a better bird, but there’s another variable: The turkey itself matters just as much. To find...