Sunday night meal this week. Old fashioned bird, weighed about 4 pounds. Brined overnight, dried in the fridge. I left it in its original shape, hit it with the meat tenderizer tool (has a billion tiny needles), & glazed it with sauce at the end of the cook. Made some easy sides: yellow rice & baked beans. I was very happy with the results.
The bird cooked extremely evenly, which was great. The skin was crispy, the meat was juicy, & Mrs. Llama was happy. All was good.
The bird cooked extremely evenly, which was great. The skin was crispy, the meat was juicy, & Mrs. Llama was happy. All was good.
