IS MORE SPECIAL WHEN I SLIP SPRIGS OF FRSH HERBS BETWEEN THE SKIN AND THE MEAT
BEFORE ROASTING. THAT MAKES A REAL PRETTY PRESENTATION.

YOU CAN ALSO PUT A LAYER OF YOUR FAVORITE STUFFING UNDER THE SKIN...IT MAKES A
REAL NICE, MOIST BIRD AND WHEN COOLED SLIGHTLY SLICES EASILY

I SOMETIMES LIKE TO BASTE THE BIRD WITH HONEY,MINCED GARLIC, AND MUSTARD WHILE
IT'S BAKING, OR MY FAVORITE B'QUE SAUCE. I DON'T MARINATE IT, I JUST BASTE IT
WHILE IT'S COOKING.