I read something recently from Nora Ephron, a tip that may have changed the way I do Thanksgiving turkeys forever. Here’s what she said:
This is how we cook our turkey now, courtesy of the Gourmet Magazine November 2005 issue. No brining, no basting; it's absolutely remarkable; trust me.
Directions:
- Salt and pepper a 14-16 pound bird
- Stick it unstuffed into the oven at 450 degrees
- Drain it every so often
It takes only 2 1/2 hours to cook a 14-16 pound bird to a divine dark crispiness. Nora went on to say her turkeys are moist, tender and so good she’ll never go back to basting.
Has anyone ever tried this?
What about your favorite way to cook the Thanksgiving bird? Share it with the Kink community to taste!
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