I know I’m bout sick of my old man cooking a bird in the oven and refusing to let me brine it the day before. It ends up being a dried out waste and everyone eats the ham instead.
Same chit every year
If we do one in the oven she jams it in a big roasting pan covered and with the breast down. No "golden skin" that nobody eats anyway but not dried out.
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Yep - gotta have the V-rack with breast side down.. Covered. Also dump in a quart of chicken broth at the start. When done, remove bird, cover with foil for a full half-hour before even thinking about carving.. Gives one plenty of time to do a proper gravy..
Grills don't work well up here in late November when it's probably 15-20 degrees F... Not for me anyway..
