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Roast Turkey - America's Test Kitchen

Table salt is not recommended for this recipe because it is too fine. To roast a kosher or self-basting turkey (such as a frozen Butterball), do not salt it in step 1. Look for salt pork that is roughly equal parts fat and lean meat. The bread can be toasted up to 1 day in advance.


1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making
3 tablespoons plus 2 teaspoons kosher salt (see note above)
2 teaspoons baking powder
12 ounces salt pork, cut into 1⁄4 inch-thick slices and rinsed (see note above)
1 1⁄2 pounds (about 15 slices) white sandwich bread, cut into 1⁄2 inch cubes (about 12 cups)
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
Kosher salt
Ground black pepper
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
1 tablespoon minced fresh sage leaves
1 1⁄2 cups low-sodium chicken broth
1 36-inch square cheesecloth, folded in quarters
2 large eggs

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