+
0 (0)

Mains

Easy Thanksgiving turkey

Easy Thanksgiving turkey
Kirk McKoy / Los Angeles Times

Thanksgiving is the food holiday of the year, which means that not only is the table loaded but so are the expectations. Even though you know it’s coming — in theory, you can plan for days, weeks, months for the ... Read more

Total time: About 2 hours, plus resting times | Serves 8 to 10
  • 1 (14- to 16-pound) turkey, fresh or completely thawed, neck and giblets removed

Step 1Remove the turkey from the refrigerator 1 hour before cooking. Heat the oven to 450 degrees.

Step 2Place the turkey, breast-side up, in a roasting pan (you do not need a rack). If desired, tuck the wings under the back and tie the legs together.

Step 3Place the turkey in the oven and roast until a thermometer inserted in the thickest part of the thigh meat reaches 165 degrees, 1 hour and 45 minutes to 2 hours (timing will vary depending on the size and beginning temperature of the turkey).

Step 4Set the turkey aside to rest for 20 to 30 minutes before carving.


HAVE YOU TRIED


Rice Bar's Tinola
Rice Bar's Tinola

Robin's salmon bisque
Robin's salmon bisque

Hazelnut-chocolate spread (homemade Nutella)
Hazelnut-chocolate spread (homemade Nutella)

Clementine apricot-ginger scones
Clementine apricot-ginger scones

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Anchovy-Marinated Lamb Shoulder Chops With Minty Noodles
Drought-friendly vegetable tacos
Sephardi chicken soup with herb-flecked kneidelach
Pasta to Please