So how is your favorite way of preparing the bird??
Do anything crazy or stick to the traditional methods?
Several years ago I had a boss tell me that he cooks his bird upside down so
the back is in the air...juices run in to the breast making them moister...
I've done that.... this year I actually saw it in a recipe...
When I have the stuff to do it with like to put it into a brine like to do that