The result of this slow roasting is an incredibly tasty chicken that is both infused with flavor throughout, but is also fall apart tender and juicy, and is somewhat reminiscent of the rotisserie style deli chickens that are so popular these days.
Overnight 20-22lb Turkey. Made this today for the guys at the Air Force Base who worked Christmas Day. Turned out very moist. Will try again--cooked upside down, flipped back to "right" for the ast 30-45 mins to brown. JUICY breast this way (heehee).
Roasted Turkey Legs with a combination of sweet smokey paprika, cayenne pepper, dry mustard, garlic powder, black peppercorns, celery salt, and lemon zest. You know how a little amount of seasoning can cost a whole lot? My trick is the Amish Market. You’d be surprised how little you can buy spices for! I made this first on the list because you’ll need your spice blend twice: the brine and the rub.