Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole? The cooks at America's Test Kitchen envisioned a new Thanksgiving classic, one with ultra-moist meat, crisp, crackling skin, and a rich gravy—all achieved in only a few hours.

The answer was using turkey parts instead of a whole turkey. When slow-roasted at a low temperature, the dark meat cooked through at the same time as the breast meat, and it all stayed moist, even without a brine. But tender turkey was only half of the equation. To achieve shatteringly crisp skin, it took another trick.

Watch the video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).


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