Kitchen

[AlAnn]

I don't roast my turkey whole. I take off the wings and the legs. I put those pieces plus the back and the breast in a roasting pan with carrot, onion, celery, salt, pepper and water. I cover the roasting pan. I always seem to over cook it. The meat is always falling off the bones. Is there a formula for a certain amount of minutes per pound doing it this way. Everyone always says my turkey is so moist and not dry but I would like the meat to still be on the bones. TIA