Saturday, November 19, 2016

Thoughts on Roasting a Turkey (or Chicken)

*Use a stainless steel roasting pan with rack insert and tight fitting lid.
*Fill with 4-8 cups of chicken stock
*Place bird breast-side down on rack
*Brush all exposed skin with coconut oil or butter
*Put the lid on and put it in the oven

*Bake at 425˚ for 1 hour
*Then lower temperature to 350˚ and bake for 15 minutes per pound (including 4 pounds for that first hour!)
*Brush on more butter or oil every hour or so (optional)
*Check with meat thermometer when you think it should be done
*For crispy skin, broil uncovered for a few minutes when done (optional)

No comments: