Poultry Question II...

[Otter]

All the tv chefs seem to add salt and pepper to the body cavity before cooking. I don't eat the meat inside the bone, so I don't add these (I mean, how deep does the seasoning penetrate, anyway?). I add celery and other aromatics, but only for aroma, not flavor. Am I missing something here?

 

[marmalady]

The seasonings blend with the juices and make both the meat and the juices, which can be used for pan gravy, more delicious.

 

[Otter]

marmalady, are you saying that you lift the bird to drain the cavity fluids into the bottom of the pan for the gravy? I usually do this too, but then add the salt and pepper while heating to make the gravy.

 

[kansasgirl]

Chicken

Interesting. If roasting chicken or turkey (parts or whole) I will usually lift the skin and use seasonings under the skin. I make a paste with sage, salt, pepper, rosemary, paprika, etc (any spices will do) and EVOO and then schmear it under the skin. It seems to do a good job of penetrating and flavoring the meat. I also use whole stems of sage or rosemary under the skin for great flavor. It never really occurred to me to S and P the INSIDE, but I suppose that it would flavor the cooking juices. Then again, most people reseason the juices several times, so what would be the point?

 

[marmalady]

Otter, Yep, that's what I do.

When you salt/pepper the cavity, you're just 'layering' flavor; just as you would salt/pepper a soup or stock, then taste and adjust your seasonings as need.