Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking


Turkey - a notion


Home Cooking 11

Turkey - a notion

serious | Oct 29, 2009 02:12 AM

I found a fantastic method some time ago for roast chicken, dry thoroughly, inside and out and salt inside and out and roast at 415 for one hour. This works for 3 1/2-4 lb chicken and it's the best I've ever made - it's perfect. (No turning, basting, nothing else, and don't open the oven door.) Would this work for a turkey, perhaps, 12 lbs for 3 hours?

Want to stay up to date with this post?

Recommended From Chowhound