Tuesday, April 28, 2015

RECIPE: Tender Roast Poultry

With Mother's and Father's Day approaching, nothing says "I love and appreciate you!" like a home cooked meal! Here's our favorite recipe for juicy, flavorful chicken and turkey!


1 Chicken OR Turkey
Unsalted Butter*
Celery, cut in half horizontally**
2 Tbsp Poultry Seasoning***
Salt and Pepper to taste

*1/2 stick for chicken, whole stick for turkey
**Use 2 stalks celery for chicken, 4 for turkey
***Seasoning of your choice

Preheat oven to 375 degrees. Unwrap bird, place breast up in a roasting pan, and remove giblets/neck from body cavity, Fill cavity with butter and celery. Thoroughly rub seasoning into the bird's skin, sprinkle with salt and pepper. Place uncovered roasting pan in oven for approximately 20 minutes per pound plus an additional 20 minutes (A 3lb chicken would take about 1 hr 20 mins), or until an internal temperature of 180 degrees is reached. (Store bought turkey generally has a small plug indicator that pops up when the appropriate temp is achieved.) Baste bird with pan juices every 30 minutes during cooking.

Let roasted bird stand for 15 minutes before carving.

Having a spring event? Here are some great side dish selections: