Slow-Roasted Turkey with Gravy
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Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?
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WHY THIS RECIPE WORKS
For our roasted turkey recipe, we solved the problem of bringing the dark meat up to temperature without overcooking the white meat by forgoing a whole turkey in favor of a breast and two leg quarters, which we roasted on a rack over baking...