Craig Claiborne

Low-Temperature Method

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Preheat oven to moderate (325°F.). Place turkey breast side up on a rack in an open roasting pan. Grease the surface well with shortening and on top lay a fat-moistened cheesecloth, large enough to drape down over the sides of the bird.

Roast at a constant temperature. Do not add water. Baste only once or twice with fat or drippings from the pan. Remove the cloth for the last half hour of cooking time to allow the turkey to brown.
When the turkey is lightly browned, cover with a loose tent of aluminum foil to avoid overbrowning.