Mom’s Roast Turkey

From the recipe archive, originally posted November, 2003.

Turkey ready to go in the oven

My mom’s turkey is unlike others. The breast meat isn’t dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I’ve been watching her invent our family turkey for years. Finally a few years ago she let me produce it, giving directions the entire duration. Here I

am, ready to put it in the oven. Mom’s method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She additionally cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly.

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