I bought a turkey yesterday. A kosher organic 14.25 pounder. It felt more like 40 pounds.
It’s going to be the first turkey I ever cook. I’ve prepared Thanksgiving dinner once before, but then I prepared all the side dishes and someone else took care of the main event. I’m planning on using this recipe, which seems easy enough.
But still. It’s a serious bird and, frankly, the bird is intimidating.
So, anyone with indispensable turkey roast advice — something I absolutely must know before getting to work on this thing on Thursday morning — please enlighten me.