Deep-Fried Turkey
Kim Severson
57 ratings with an average rating of 4 out of 5 stars
57
2 hours, plus 8 to 24 hours’ brining and 30 minutes’ resting
Kim Severson is a Pulitzer Prize-winning food reporter for The New York Times. She’s written about all aspects of food, from kitchens to courtrooms. She now lives in Atlanta and travels the country looking for news and recipes for NYT Cooking.