All finished. We did almost nothing to it, no brine no baste, just a rub and some sweet and dry vermouth in the roasting pan (no cheap white wine left), threw half an onion and handful of garlic cloves into the cavity.
One of the best birds we ever made. After gobbling some, we dismembered, portioned out, and froze the rest. 29 cents/pound!
John "JR"
Minnesota/ United States of America
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Blackstone 36" Outdoor Griddle 4-Burner
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