Lost turkey recipe
Hi. For the last two years I cooked my turkey using a method I saw on America's Test Kitchen. The turkey is cut up into the individual parts and then roasted on cookie sheets with a rack. My computer crashed and I lost all my old recipes. I can't remember all of the details except that it was the most moist and delicious turkey I had ever made. Does anyone recall this episode and if so, what was the temperature setting on the oven? Did it call for cut up veggies on the bottom of the rack? I know I
can use my oven thermometer to gauge the doneness and that will probably work but if I can duplicate it exactly I would be forever grateful. Oh, and as a side note, I have since backed up all of my info with an external hard drive!
I didn't record it, but they showed that cut-up roasted turkey episode this past Saturday on Public Television. Maybe check your Public Television stations & see if they have the recipe posted. (I know that you have to pay upfront to get any recipes from America's Test Kitchen. Kimball doesn't give away anything for free - lol!)
That was a recipe I developed at Cook's Illustrated, actually. It's called Slow Roasted Turkey with Gravy. If you have a Cook's Illustrated online subscription, you can see it here: http://www.cooksillustrated.com/recip...
If you don't, just email me at firstname.lastname@example.org and I can send you a copy of it (I can't post it here)
The recipe's super simple. Cut up a 12 to 14 pound turkey into legs and a breast. Place some chopped onions, carrots, and celery in the bottom of a rimmed baking sheet and place a wire rack on top of it. Pour a cup of chicken broth into the pan. Brush the turkey with melted butter and season with salt and pepper, then place the turkey on top of the rack skin side down. Place it in a preheated 275°F oven and roast for an hour.
Flip the turkey pieces over and continue roasting until the breast is at 160°F (I personally go for 150 to 155°F), and the legs are at 175°F (this should happen at the same time). Let the turkey rest at least half an hour and up to an hour and a half at room temperature.
Meanwhile make a standard gravy using the vegetables and drippings from that pan to add flavor.
Jam the oven back up to 500°F. Pop the turkey in for 15 minutes to crisp up the skin. Remove it to a cutting board, let it rest a bit, and serve.