I've finally started to think about Thanksgiving! I didn't want to rush into anything! Molly and I talked today and decided what we were each going to fix. And just in time, my cousin sent me a terrific recipe for turkey. It can also be used for chicken. I thought I would share it with you, too.
1 whole chicken or turkey
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken/turkey until it is completely coated. Sprinkle with salt and pepper and any other seasonings you prefer.
Take a knife and gently separate the skin from the breast meat; then slide lemon halves under the skin with the peel side up, one on each side. This way the juice from the lemon will release into the breasts and make them nice and moist.
Place sprig of rosemary into the chicken/turkey.
Cover and bake for 30-45 minutes (this is for a chicken.) Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.
If you've followed these steps correctly, your chicken/turkey should
look like this when you're finished.