That bird is so big and so cumbersome. Even if you’ve cooked one for many years, you still get a nagging feeling of incompetence. And that problem of dry white meat because you have to wait for the legs to cook through? We figured out how to make them both juicy.

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Turkey , Boston , Massachusetts , United States , Paul Child , Sheryl Julian , Boston Globe , , Giblet Gravy , Turkey Gravy ,