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We discovered a few ways to get a roast turkey recipe with everything in one package—juicy meat, burnished skin, and richly flavored stuffing. We salted the meat to keep it flavorful and moist. We started the bird in a low oven and gradually cranked up the heat for the crispiest skin. And for our perfect turkey recipe, we removed the stuffing from the turkey when the meat had reached a safe temperature and mixed it with the remaining uncooked stuffing, so we could cook it all in a baking dish without having to overcook the turkey
Turkey
1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making (see note)
3 tablespoons plus 2 teaspoons kosher salt (see note)
2 teaspoons baking powder
12 ounces Salt pork, cut into 1/4-inch-thick slices and rinsed (see note)
Stuffing
1 ½ pounds white sandwich bread (about 15 slices), cut into 1/2-inch cubes (about 12 cups)
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
Kosher salt and ground black pepper
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
1 tablespoon minced fresh sage leaves
1 ½ cups low-sodium chicken broth
1 36-inch square cheesecloth, folded in quarters
2 large eggs
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1st Keep
 donhom
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