Roasting the turkey: what's more precise than "30 minutes at 500?"
Here’s the best instruction for high temp. The eight-minutes per pound may make sense of testing this with a chicken.
http://www.nytimes.com/1996/11/27/garden/high-heat-roasting-makes-tom-turkey-a-bird-of-paradise.html Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude