Talking turkey: Want a crisp and moist bird with mahogany skin? No sweat
(WorldNews Turkey)

Unless you have access to multiple ovens, only a very large turkey will do when you´ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly cooked meat) can be tricky. We wanted the Norman Rockwell picture of perfection: a crisp, mahogany skin wrapped around tender, moist meat. And it had to be easy to prepare in a real home kitchen. We chose a Butterball turkey, which has already been brined for juicy flavor (a kosher bird, which has been salted, works well, too). A combination of high and low heat produced a tender, juicy bird with deeply browned skin. We boosted the savory...