HERE IN THE test kitchen, we’ve cooked turkey in dozens of ways: We’ve brined, glazed, smoked, spatchcocked, and even fired up the deep-fryer. And we’ve cooked some marvelous turkeys. But this year, we wanted a recipe that many home cooks, particularly those who cook turkey just once a year, might find helpful during the busy holiday season. Besides juicy, flavorful meat and crisp skin, we also wanted ease, with a side of speed.
In a perfect world, all you’d do is tie on an apron, slide a whole turkey into the oven, and a couple of hours (and a glass of sherry) later, pull out a beautiful, golden-brown, Norman Rockwell–esque centerpiece. And since it’d be done so quickly, you’d set it aside to rest—a necessary step for juicy meat—and fill…
