Thanksgiving roast turkey
Roast
I have been making this turkey since 1999. I was a relative newcomer to LA and still had a subscription to New York Magazine. The LA food scene was beginning its ascent, but I was of the belief that New York possessed the food edge, hence my reluctance to give up my life line to the city. The November 1, 1999 issue of New York is filled with wonderfully delicious recipes. In fact two have become standards this turkey from Waldy Malouf and the stuffed mini pumpkins that I will post later. <br /> <br />This is a very simple easy way to make a moist and tasty bird. I usually stuff it with Sharon's Grandmother's matza/mushroom stuffing. I'll post that recipe as well. I don't know why but my 25+ pound turkey is always done to perfection in 3 hours. It's a mystery that I've yet to solve. But I have a feeling it has to do with the lightess of the stuffing.
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