Ok.... I know that the Brine thing is good. Alas it would be a pain for me to do it for many reasons, that are to long to list here.
SO.... what I usually do is after washing the bird I put it on a pan with a horizontal rack inside. I put pepper and salt on it and throw it in the oven @ 350 deg. and cook it 25 minutes per pound.
My question is.....
To get a bird that has a better flavor.... what should I stuff in the bird? I will not
be eating what is put in it. I'll just serve the bird itself.
Anyone have any recomendations? :)