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Thanksgiving Recipe: Nora Ephron's Turkey

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Huffington Post   |  Nora Ephron
First Posted: 11-25-08 12:24 AM   |   Updated: 12-25-08 05:12 AM

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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.

Get more Thanksgiving recipes from Huffington Post commenters.

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...
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...
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- LemonMeringue I'm a Fan of LemonMeringue 383 fans permalink
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No turkeys for us this year, thanks to Sarah Palin. I would not be able to get that image out of my head.

It's the side dishes that make the meal wonderful.

    Favorite    Flag as abusive Posted 10:19 PM on 11/25/2008
- IowaGirl I'm a Fan of IowaGirl 11 fans permalink

no butter? no sage?

    Favorite    Flag as abusive Posted 03:38 PM on 11/25/2008
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