Roasting skinned bird? Ideas?

[Life is Good!]

First FR processing day - we skinned all of 'em instead of plucking.

So as I'd like to roast them, how would I go about doing that so the meat does not become tough?

Thinking a 'cover' or 'tent' of aluminum foil to help keep in the moisture. Anyone have experience with this?

Thanks! Our first homegrown bird meal...I wish it to be spectacular!

 

[LilyD]

First FR processing day - we skinned all of 'em instead of plucking.

So as I'd like to roast them, how would I go about doing that so the meat does not become tough?

Thinking a 'cover' or 'tent' of aluminum foil to help keep in the moisture. Anyone have experience with this?

Thanks! Our first homegrown bird meal...I wish it to be spectacular!

My aunt is a big fan of the turkey roasting bags they keep the moisture in while roasting and work really well.

 

[what did I do]

I often use a browning bag too.

 

[wyoDreamer]

Someone mentioned at one time using bacon to cover the meat. However, that will add a bacon flavor to your fresh chicken

 

[Henery Hawk]

Someone mentioned at one time using bacon to cover the meat. However, that will add a bacon flavor to your fresh chicken

mmm, everything should taste like bacon.

 

[Oregon Blues]

Wrap the bird completely in foil. Put it on fairly snugly and roast the bird breast side down.

I'd put some fresh herbs, sliced lemon, and garlic cloves in the cavity.

 

[Life is Good!]

Yum!
A whole lemon (smashed first and pricked all over) inserted inside the cavity with a diced onion and some celery stalks/leaves. Sprinkled with pepper and salt inside and out. Basted with 1/2C dry fruity white wine. Inserted into an oven roasting bag left over from Thanksgiving. Baked at 350 for 1hr40min more or less - it was a 4#8oz bird to begin with - and gosh, that was tasty!

Thank you for all your suggestions! Next one is going to be a foil-pack on the grill with Newman's Own honey mustard dressing. That's next Wednesday's dinner!