And there is what I lack, a good stuffing recipe in the first place. I could always add some drips into the mix at the end of the show instead of stuffing the bird.
One thing however, if stuffed too dry then the bird could be dry as well. Then again it depends on what kind of bird that is purchased to start with. Whether, water logged, injected, or air chilled?????? I think this is the real issue on why things don't work out for other people.
Any who, I'll cut and insert garlic cloves into the muscle about a clove worth and separated the skin and paste a butter rub under between and cover. I cook em breast down then flip them for the roasted look and brush with a bit of EVOO if needed to brown. Sometimes I'll even insert a bit of brine into the muscle......Hmmmm the decisions
