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Get the bird to room temp. Then do the butter, onion, lemon, herbs etc. Then, straight into the oven.
Make sure you butter under the skin and on the outside. Season the bird in the cavity and outside. Turn up the heat at the end to get a golden skin. Cover any hot spots with foil, if needed. Use a thermometer to judge doneness.
Roast the potatoes separately, or you'll end up with very dry potatoes. Better yet, do mashed, so you have something to use the gravy for. See my earlier notes.
Gotta go, headed to Texas.
JR
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