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Roast Turkey

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

By Craig Claiborne

Published 1966

  • About
The high-temperature method of roasting turkey requires frequent basting and will result in a bird with a crisp browned surface and juicy meat.
The low-temperature method produces a less crisp skin and meat that is also juicy, but some people find a turkey prepared in this way has a more steamed than roasted flavor. This method is easier on the cook because it requires basting only once or twice.
The procedure used obviously depends on taste. In either case, the turkey should not be stuffed until just before it is roasted.

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