|
hmmm interesting, I had not thought of the bread idea, I use a different method, but the start is the same.
Take a fully thawed turkey, coat with Olive oil, or butter and bake in oven for 1 hour at 350. I beleive the idea of this is to sear the skin.
Then I stuff, put foil over the ends of the drum sticks, and place breast side up on a roasting rack in the over set at 170 for the next 8 hours or so. since it is slow cooking the turkey (or chicken for most of the year) remains very moist. I am intrigued by the adding the bread from the initial bake to the stuffing, could make it more flavorful.
I have also deep fried a couple of times, perhaps I will use the injector next time also.
Any other ways to cook a Fowl?
|