Whether slow cooking, grilling, high heat roasting, the part that ensures a juicy bird is to use a meat thermometer. Cook the bird with an aluminum tent shiny side out, covering the breast for the first 45 minutes of cooking time. Then, remove the foil, brush with seasoned butter, mixed with a little baking soda, and roast until the temperature, as measured with an accurate meat thermometer, reads 155 degrees F. Remove the bird from the oven and let rest for 30 minutes before carving.
The tip of the meat thermometer is inserted through the thickest breast portion, until it almost touches the thigh/body joint.
When slow cooking, you will get great, ans juicy meat, but no crispy skin.
Seeeeeya; Chief Longwind of the North
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