Saveur

View Gallery Photo: Evan Sklar

SERVES 8 – 10

There are many views on how best to cook a turkey. Some cooks roast at low temperature overnight, others at high temperature for a short time, and still others brown at high temperature, then finish in a moderate oven. We recommend the following method for a moist, crisp-skinned bird.

10–12 lb. turkey
Salt and freshly ground black pepper
Herbed Corn Bread Stuffing
6 tbsp. softened butter

1. Preheat oven to 375°. Rinse a turkey, pat dry, then season with salt and pepper. Fill cavity with stuffing, tuck wings under back, tie legs with kitchen string, and rub skin with butter. Place in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165°, about 10 minutes per lb. Let rest 20 minutes before carving.

This article was first published in Saveur in Issue #15