Stuffed Roast Turkey

Name: Stuffed Roast Turkey
Yield: Serves 10 to 12
Ingredients: 2 cups, kosher salt or 1 cup table salt; 1 , turkey (12 to 15 pounds gross weight), rinsed thoroughly, giblets, neck, and tail piece removed; 2 tablespoons, butter, melted; 12 cups, prepared stuffing; 1 tablespoon, butter, plus extra to grease casserole dish and foil; 1/4 cup, turkey stock, or chicken stock, or low-sodium canned chicken broth

Main Courses
Turkey
Roasts
Thanksgiving

Appears in Cook's Illustrated November/December 1997

Stuffing the turkey can lead to overcooked white meat and potential safety problems. The solution? Preheat the stuffing, brine the bird, and use dual oven temperatures.

SERVES 10 to 12

TIME 4¾ to 5¼ hours, plus 8 hours brining

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