Turkey for a Crowd
Why This Recipe Works
For our big turkey recipe, we wanted a Norman Rockwell picture of perfection: crisp, mahogany skin wrapped around tender, moist meat. It was difficult to find a container large enough for brining such a big bird. So we chose either a Butterball or a kosher turkey. Both have been, in essence, brined—the Butterball injected with a saltwater solution and the kosher bird packed in salt during koshering. Initial high heat gave our turkey a crisp skin, while lowering the heat for the remaining cooking time finished it off without drying it out. For such a showpiece, we wouldn’t think of serving store-bought gravy. We had plenty of time while the turkey cooked to prepare our tried-and-true giblet gravy recipe.