Roasted Chicken or Turkey

Roast chicken is soooo easy, and sooooo good.  I know there are a lot of recipes out there that call for olive oil and herbs, but I’ve got to be honest with you:  I am all about the butter.

Not only do we brine our chicken and turkeys before roasting, but we also spread a butter-seasoning mixture on top of the skin and under the skin, directly onto the breast and leg meat.  In our experience with smoking, roasting, grilling, and slow cookers, butter is a sure-fire way to get a flavorful and moist bird that doesn’t taste like it’s been fried. 

If you’re still looking for ideas for preparing your holiday fowl, try this butter-roasted beauty.  You won’t be disappointed.

Roasted Chicken or Turkey

 Brine (ingredients per gallon of water):
1/2 c. salt
1/2 c. sugar (white, brown, or mix)
1/4 c. coarse black pepper

Butter mix (double for a turkey):
1/3 c. butter
2 cloves garlic or 1/2 t. garlic powder
1/4 t. salt
1/4 t. black pepper
1/4 t. cayenne
1/2 t. favorite dry grill or bird rub

Mix brine and submerge whole bird for 4 to 12 hours, depending on desired saltiness and size of the bird.  Remove the bird from brine and rinse and pat dry 3 times.

Mix together butter mix. Lift skin over breast and spread butter under the skin. Place skin back over the meat and butter, and use toothpicks if necessary to tie skin back over the bird.

Roast at 350 for 15-25 minutes per pound of meat. Use a thermometer to verify doneness.

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Filed under Chicken, Fall, Main dishes, Winter

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