shared by followers | following

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.

Ingredients

Turkey
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)
Stuffing
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

Nutrition Facts

Show Hide

More recipes by Robin D.

views icon 3700 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In