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Reply to "Turkey Roasting Times"
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[quote=Anonymous]Sounds like Alton Brown's recipe, which I've used for two years (and we always have a small bird, too). I allow for 1.5 hours, but rely completely on the meat thermometer in the thigh meat. Don't forget, you want to rest your bird for a while before carving, which is an ideal time to stick your other dishes in the oven. And if you ARE using Alton's recipe (or other recipe that called for brining), your turkey will not be dry, even if you keep it in longer than necessary. Good luck! [/quote]
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