I tried “low and slow” with a 20lb turkey that I brined and stuffed. I cooked 20 min at 475 then 7 more at 250. It was cooking much too quickly so it spent a few hours at 225 then the last couple at 200.
It was good. Super juicy and tender but it was missing that deep roast turkey flavour. Especially the pan drippings were anemic.
I roasted over celery, onion, garlic and celery. After the 20 min I added a litre of no salt chicken broth and some white wine. I wanted to make sure I had something to make gravy with.
Before the turkey I roasted the neck and giblets with veg and made stock. This turned out much better than the pan juices for gravy but still wasn’t the deep turkey taste that I was looking for. Not like moms.
How can I get the taste I’m looking for and still have moist tender turkey?
Thanks for the help.
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