For me, it just ain't a feast unless theres a dead fowl.
It may be a meal, but not a feast.
Here is how I plan on preparing my fowl this feasting:
. Buy it fresh!
. Brine the puppy (1C kosher salt / gal water; add seasonings; soak 8 - 18 hours)
. roast unstuffed in a roasting bag
Once you've brined a turkey, its hard to go back. Brining really flavors the turkey deeply; this year I'm adding honey. The bag really helps keep the bird moist too. Pop it open the last 15 to 30 min to crisp it up.
I'd really like to try a Turducken, but its too expensive yet.
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