There’s a lot going on in the kitchen on Thanksgiving, so when it comes to cooking the turkey, take a low-maintenance approach. The technique here is fairly hands-off. The instructions are for a 14-pound turkey, which serves 12 to 14 people, but they can be used for larger or smaller birds; just adjust the roasting time accordingly.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Don’t forget the sides and dessert. Serve the turkey with Apple & Bacon Stuffing, Green Beans with Toasted Almonds, and Rustic Mashed Potatoes. Pie’s not your thing? Finish the meal with Pumpkin Sage Bundt Cake.
You’ll get juicier results using a fresh turkey rather than a frozen one.
this was such a simple recipe, but produced such fabulous results! My husband proclaimed it to be the best turkey he has ever had the pleasure of carving!I think the secret was to start the turkey bottom up, which kept the great from drying out.AWESOME!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?