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Originally Posted by onesnowyowl
I'm looking forward to trying a trick I picked up from Rachael Ray's show: basting the bird with herb-infused butter. While she just cooked breasts, they came out looking deliciously golden, and I imagine the herb butter adds a great flavor to the skin (which is one of my favorite parts).
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If you are an afficianado of skin... best way to do it (I've done this with chicken forever) is loosen the skin betweent he breast and the skin... and put some butter/garlic/shallots/lemon... whatever you want in there... makes for an equisite tasting bird. (chicken i've actually stuffed the area between the breast and the skin with a mix of spinach and feta cheese... yum yum)
Basting... use a bottle of wine for the basting.... improves the pan juices for gravy incredibly.
Stuff a bunch of lemon halves in the cavity of the bird and/or many many MANY cloves of garlic...