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After Thanksgiving stores still had birds on sale. The last one was so good, we needed another one to freeze for later.
This is a 22lb bird cooked without leg binders. It was cooked like the last one I posted except that I increased the temp to 475 on the floor. Again, I cooked it back side up first for about 1 1/2 hours directly in the roasting pan and finished it breast side up on a v-rack. The bird had about 4 springs of rosemary around it and one in it. 1 cup of chardonnay in the pan.
Total cook time was 2 hour 45 min. and the results were better than the first one we cooked on Thanksgiving.
This is a 22lb bird cooked without leg binders. It was cooked like the last one I posted except that I increased the temp to 475 on the floor. Again, I cooked it back side up first for about 1 1/2 hours directly in the roasting pan and finished it breast side up on a v-rack. The bird had about 4 springs of rosemary around it and one in it. 1 cup of chardonnay in the pan.
Total cook time was 2 hour 45 min. and the results were better than the first one we cooked on Thanksgiving.