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Chef John's Roast Turkey and Gravy

Reviewed: Feb. 3, 2013
A nice basic formula for cooking a turkey. The herb and seasoning choices are very good. The two key things to take away from this recipe is spreading the butter under the breast skin and putting foil on the breast in the beginning. This makes a juicy and moist breast. This was the first time I cooked a turkey and the breast meat was moist. The celery carrot and onion is a nice touch. I feel compelled to add potatoes. Like chef John says the possibilities are endless, experiment with the seasonings.
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