I really like the flavor that this recipe creates, but I agree with others regarding the amount of butter and cooking time. My own variation is to combine the minced herbs, lemon zest, garlic, salt and pepper and stuff that under the skin, then add pats of butter after. I also add a small quarted onion into the cavity. I roast the bird at around 400 degrees the entire time (but I usually cook two bird for my huge family, so my cooking time is always longer). Even though I've changed alot of the procedures, I still think this recipe deserves 4 stars for the amazing taste that comes from this ratio of ingredients.
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I really like the flavor that this recipe creates, but I agree with others regarding the...