Q: I "get" to host Thanksgiving this year, and I'd love to impress my family with the Delta Roasted Turkey from the November 2008 issue. But I have a few questions:
1. What's the purpose of the cheesecloth? Does it really make a difference?
2. The recipe call for a 14-pound turkey, but I'm using a 24-pound bird. How do I adjust the recipe to make it work?
3. I have a convection oven. Will that change the bake time?
Debbie T.
A: Thanks for the questions, Debbie. Test Kitchen Professional Marian Cooper Cairns has first-hand experience with this recipe -- she originally tested it for the story, then prepared it for photo -- so Marian can truly vouch for this terrific turkey. Here's what she says:
1. The cheesecloth really does make a difference. First, it helps keep the bacon snug against the turkey rather than laying on the roasting rack, which just infuses the bird with more flavor. Second, the broth-soaked cheesecloth helps keep the bird super-moist. Bottom line: Don't skip it.
2. As far as adjusting the recipe for an additional 10-pounds, Marian suggests going up to 4 cups of broth, maybe 3/4 to 1 cup of butter, and adding a few more slices of bacon. That said, you'll really need to go by feel once you have the turkey and cheesecloth ready. She also suggests watching the pan drippings -- you don't want your roasting pan to run dry. Be sure to add more broth or wine as needed to keep things percolating in the pan.
3. Adjusting the bake time for a convection oven is a little tricky. You will definitely gain a little time, but, again, with the additional 10-pounds, you're still looking at 3 1/2 to 4 hours of bake time. Marian suggests investing in a good digital thermometer to carefully monitor the bird's internal temp.
Good luck!
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