INGREDIENTS

INSTRUCTIONS

Allow 1 lb. per person.  Rinse bird and pat dray with paper toweling.
Remove bag of organs and discard. Rub inside of cavities with salt if
desired.  Do not stuff the bird until just before cooking. Soon some of the
stuffing loosely into the neck cavity; pull the neck skin to the back of
the bird and fasten securely with a small skewer. Lightly spoon remaining
stuffing into the body cavity. If the opening has a band of skin across the
tail, tuck the drumsticks under the bank; if the band of skin is not
present, tie legs securely tothe tail. Twist wing tips under back. For an
unstuffed bird, place quartered onions and celery in the body cavity, if
desired.  Prepare and roast. Discard vegetables after roasting bird, if
desired. The onions taste good though. Place bird, breast-side up, on a
rack in a shallow roasting pan. Brush skin of bird, except duckling and
goose, with cooking oil or spray with Pam. If a meat thermometer is used,
insert it in the center of the inside thigh muscle, making sure the bulb
does not touch bone.  Cover the bird loosely with foil. Press lightly over
the drumsticks and neck; leave an air space between bird and foil. When the
bird is about two-thirds done, cut the band or string between the legs so
thighs will cook evenly. Baste bird occasionally; if desired. Uncover the
last 45 minutes of cooking. Continue roasting until bird is done. Remove
bird from oven and recover loosely with foil to keep warm. Let stand 15
minutes before carving. The meat thermometer inserted in the thigh should
register 185 degrees. Also the thickest part of the drumstick should feel
very soft when pressed between the fingers. The drumstick also should move
up and down and twist easily in the socket. As each bird differs in size,
shape or variety, mroasting times can be only approximate.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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