The food lab better home cooking through science ( PDFDrive ) 753

on top of a pan of stuffing, throw it into a hot oven, and let it go About halfway through cooking, the stuffing will threaten to burn Do not panic—all you’ve got to is remove the pan, transfer the turkey to a rack set on a rimmed baking sheet, and put it back in the oven on its own to finish roasting Once the turkey is cooked, pour the pan juices over the stuffing and pop the stuffing back in the oven for one final crisp-up blast while the turkey rests The best part? The whole process goes from fridge to table in under two hours This is the kind of stuff Sunday supper dreams are made of NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here SERVES 6 TO 8 1 whole bone-in, skin-on turkey breast, 4 to 5 pounds, patted dry 1 recipe Classic Sage and Sausage Stuffing (here) 3 tablespoons unsalted butter, at room temperature 5 tablespoons minced fresh parsley 2 tablespoons minced fresh oregano 1 tablespoon kosher salt ½ teaspoon freshly ground black pepper Using poultry shears, cut off any back portion still attached to the turkey breast Fill the cavity under the turkey breast and under the flap of fat around the neck with stuffing Transfer the remaining stuffing to a buttered 9- by 13-inch baking dish, then place the turkey on top Using your hands, carefully separate the turkey skin from the meat, starting at the bottom of the breast and being careful not to tear the skin (see here) Combine the butter with the parsley and oregano in a small bowl Add the salt and pepper and stir with a fork until homogeneous Rub the mixture evenly over and under the turkey skin Roast until the stuffing starts to brown, about 45 minutes Remove from the oven and transfer the turkey to a wire rack set on a foil-lined rimmed baking sheet Return the turkey to the oven and continue roasting until the skin is golden brown and crisp and the thickest part of the meat, near the bone, registers 145° to 150°F on an instant-read thermometer, about 30 minutes longer Remove from the oven, transfer to a large plate, and let rest for 20 minutes Meanwhile, pour the pan juices over the stuffing Return the stuffing to the oven and cook until it is golden brown ... buttered 9- by 13-inch baking dish, then place the turkey on top Using your hands, carefully separate the turkey skin from the meat, starting at the bottom of the breast and being careful not to tear the skin (see here) Combine the butter with the parsley and oregano in a small bowl... to the turkey breast Fill the cavity under the turkey breast and under the flap of fat around the neck with stuffing Transfer the remaining stuffing to a buttered 9- by 13-inch baking dish, then place the turkey... from the oven and transfer the turkey to a wire rack set on a foil-lined rimmed baking sheet Return the turkey to the oven and continue roasting until the skin is golden brown and crisp and the thickest part of the meat,