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.
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Discussion 1 comment
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.
https://cooking.nytimes.com/recipes/1018403-splayed-turkey-with-herbs
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