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.
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.
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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!
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