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| tsquare |
 Posted: Sun Nov 20, 2005 10:48 pm |
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Joined: 30 Apr 2003
Posts: 153
Location: Pleasant Hill,CA
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| So whats everyone seasoning there bird with? .I was thinking of injecting marinade then dryrub of fresh herbs. |
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| lush702 |
| Posted: Mon Nov 21, 2005 10:47 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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Best bet is brining overnight. Salt/sugar/h2o ( www.foodnetwork.com )
Keeps it juicy, salt adds flavor - then roast it w/ citrus(lemon/orange) & onion inside - you can put some seasonings UNDER the skin (slide a finger, then your hand between the meat & skin), like sage, thyme, S&P (go easy on the salt if you brined it), even some butter in there too.
20 min. per pound @ 350 - start it at 425 for 30 min to get it going.
Enjoy your bird! |
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Aunt Bea swallowed. |
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| Sticky |
| Posted: Mon Nov 21, 2005 10:59 am |
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Joined: 10 May 2005
Posts: 1957
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I pack the cavity(  ) with sage leaves, thyme, garlic, carrots, celery, onion, salt and pepper |
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