Holding Dinner

We faithfully followed your recipe for the “7-Minute Turkey” (Nov. 19). We used a 350-degree oven and a thermometer in the turkey. We had a 15-pound turkey and at 1 hour and 45 minutes (7 minutes a pound), the thermometer was below 140 degrees and the bird was nowhere near done. It took 14 minutes per pound until we got to 160 degrees and the turkey was delicious.

I know ovens vary, but they don’t vary that much. I wonder just how many Thanksgiving dinners were put on hold until the “7-Minute Turkeys” finally were cooked.

--DEBORAH ISHIDA

Beverly Hills