Cooking the perfect turkey is a tricky business that has challenged Thanksgiving cooks over the years. Because the breast is done before the legs, you usually have to sacrifice perfectly cooked white meat for thoroughly done dark meat. If your goal is to bring a whole, beautiful, well-cooked turkey to the table, roast the 10 pound bird for about three hours, or until the temperature in the thickest part of the thigh reaches 180° and the juices run clear. Let the turkey sit for 30 minutes before carving.If you want perfectly cooked light and dark meat and don't mind present your guests a carved turkey, follow Sanford D'Amato's method. He roasts the turkey until the breast is done, then removes the legs and wings and continues roasting them on their own.The turkey needs to be started a day ahead to allow time for it to marinate. More Holiday Turkeys
The sweet and savory tastes found in this menu call for a fruity-tart, refreshing wine. For a white, choose a Chenin Blanc from the West Coast. For a red alternative, choose a fruity Beaujolais Nouveau from France. And to end the meal, serve a luscious dessert wine, such as Late Harvest Sémillon.