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A cold-oven Thanksgiving turkey recipe from Helen Rosner. You start the bird in a cold oven and gradually raise the temperature in order to help ensure a crispy skin.

Discussion  1 comment

Ben Kelley

I thought this would basically be the opposite of the recipe I use, which starts quite hot, but they have a super important commonality: dry brining the turkey in the fridge for days ahead.

The splayed leg method from Melissa Clark at the Times is my favorite way to do a small/medium bird, short of parting it out and cooking the white and dark meat separately. You avoid overcooking the breast and the pan gravy is delicious.

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