The bird turned out nice and moist, but the citrus was hard to define. I used a whole lemon, squeezed it on before the garam masala, then put the rinds inside the cavity. Instead of using the "20 mins per pound" rule, I used a thermometer with an alarm when it hit 180 degrees. Then I let it rest, tented in foil, for 10 mins while I made some pasta as a side. Pretty good; I liked the lack of salt; will probably make again with a tweak or two!
Was this review helpful?
[
YES
]
3 users found this review helpful
The bird turned out nice and moist, but the citrus was hard to define. I used a whole lemon,...