Turkey and Gravy for a Crowd
We wanted moist meat, beautiful brown skin, and enough turkey to feed the (entire extended) family.
Why This Recipe Works
Roasting a turkey in a bag had numerous advantages. It not only helped keep the meat moist but also made for easy cleanup. The bag also sped up the roasting time; instead of a day-long roast, this bird was in and out of the oven in just a few short hours. Rather than attempt to incorporate herb flavor into the turkey inside the bag, which resulted in washed-out, steamy herbs, we poured an herb butter over the carved slices, which we had attractively arranged on a serving platter.
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