Thursday, 22 December 2011 12:30

Herb Roasted Fowl

Ingredients:

  • 8-12 lb. turkey or 3lb. chicken or 2 game hens
  • 1 tsp dried basil leaves
  • 1 tsp. dried parsley flakes
  • ½ tsp. dried marjoram
  • ½ thyme leaves
  • 1 tsp. oregano leaves
  • ½ tsp. onion salt
  • ¼ tsp garlic powder
  • Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Published in Main Dishes