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[quote=Anonymous]Get a small 8-10 lb turkey, fresh preferably. You may still be able to order one from Whole Foods. If you buy one frozen, allow two full days for it to thaw in the fridge. Don't leave it out on the counter or bacteria will grow inside, and everyone will be sick after the holiday.

Here's what I do: Wash the turkey inside and out, put a couple bay leaves and a few stalks of celery (cut up) in the cavity. Put it in a roasting pan and into the oven at 425 for 30 minutes. Pull it out, and put a tent of tin foil over it. Turn the temperature down to 350. Put it back in the oven for another hour, take it out, baste it with the pan juices, put it back for another hour, take its temperature (it should be 185 degrees in the thigh to be done). Total cooking time should be about 2 1/2 hours. When it's done, there should be a lot of juice in the pan, and the skin should be tannish or light brown.

I found this simple recipe in the New York Times about 10 years ago, and I've been roasting my turkey this way ever since, with never a problem. Very little work. Calculate about 15 minutes per pound, so a 10 pound turkey should take about 2 1/2 hours.

Good luck! [/quote]

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