Roasted Bird!
Posted by Natalie Jean on
To learn how to stuff and truss a turkey (or chicken) you can refer to an earlier version of this video HERE
Ingredients:
1 whole bird (chicken, turkey, whaddeva)
1-2 Cube(s)Butter, Softened
1-2 Tbsp Provincial Poultry
Directions:
1. Thaw bird if frozen, remove giblets. Preheat oven to 350
2. Mix 1 Tbsp Provincial Poultry with a softened cube of Butter until fully combined
3. Loosen skin of Bird, being careful not to tear any.
4. Stuff dabs of mixed butter all over the Bird between the meat and the skin and flatten them from the outside. (don't forget the legs, wings and back)
5. Tie up the bird and bake on a rack, Covered for 10 min / lb
6. Uncover and bake for another 10 min/ lb, or until internal temperature at the breast reads 170 degrees
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- Tags: Provincial Poultry