Chook Me!

What is the best way to season poultry? Turkey, cornish hens, whole chickens?

I try to make my meat as juicy as possible with the outside tender and crispy. Instead of bread stuffing I put 6 large oranges, poultry seasoning, soul food seasoning, paprika, and butter. usually comes out great but the bottom of the bird is soft because of all the juice left in the pan. I usually drain twice using the juice as a baste. Any other ways to make the meat more flavorful?

Public Comments

1. If you don't want the bottom to be soft, put the bird on a rack in the baking dish. Or you can turn it from side to bottom to side to top every 20 minutes or so, depending on the size of the bird, and this will crisp up the bottom.
2. Try brining the meat. Google it to find out how. It is super easy and makes a world of difference. As for your soggy bottom, you need to elevate the meat off the bottom of the pan. Either use a rack or put a layer of coarse chopped veggies down and have the meat sit on those out of the liquid.
3. Recipe for Poultry Seasoning Making your own poultry seasoning allows you to determine the final taste of the spice blend. By starting with a basic recipe, you can refine the amount of spices in the blend to create a poultry seasoning that is suited perfectly to your own tastes. Basic homemade poultry seasoning can be made with herbs and spices found in most kitchens. Since there are no exotic ingredients in the recipe, those herbs and spices that you do not have can be picked up at any grocery store. Gathering Ingredients and Supplies 1. First off, you will need a bowl to mix the spices in, along with a fork or whisk to blend them. You will also need an airtight container to store the poultry seasoning in, once it is mixed. Clean, empty spice jars with shaker tops are perfect for storing the seasoning. From your spice rack, you'll need to gather rosemary, sage, parsley, marjoram, thyme, celery seed and black pepper. You will also need a set of measuring spoons and a funnel. Making the Seasoning 2. In the bowl, combine 2 tablespoons each of ground rosemary, ground marjoram, ground thyme and ground sage. Add in 1 teaspoon each of celery seed and dried, ground parsley. Add up to 2 teaspoons of black pepper. Stir or whisk the spices to distribute them evenly. This basic recipe can be halved, doubled or tripled depending upon your needs. If you prefer more of one spice, feel free to add additional amounts of that spice. If you don't like the taste of a spice, you can leave it out altogether. The recipe is very versatile and you can make substitutions as desired. One easy change is to replace the black pepper with lemon pepper. Using and Storing 3. Poultry seasoning can either be sprinkled or rubbed on the chicken or turkey before cooking. A poultry marinade can be made easily by combining 2 to 3 tablespoons of seasoning with 1/4 cup of lemon juice and 1/4 cup of olive oil. Be sure to refrigerate the poultry as it marinates. The dry seasoning should be stored in a dry area in an airtight container when not needed. Since there are no preservatives in the seasoning, it may begin to clump during long-term storage. Break up the clumps with your fingers or a mortar and pestle and shake or stir to redistribute the spices evenly. 00000000000000000000000000000000000000000000000 Besides poultry, season a variety of foods such as dressings and stuffings, chicken--even meat loaf with this spice mixture. Poultry Seasoning 1 tablespoon dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried marjoram 1 tablespoon celery seed 1 teaspoon whole peppercorns or 3/4 teaspoon ground pepper 1. Ground ingredients together in a spice grinder, mini-food processor or a mortar and pestle. Makes about 1/3 cup. 000000000000000000000000000000000000000000000000 Title: Poultry Seasoning Categories: Yield: 1 master mix Use 1/2 tsp for 3 tb total 2 Dried marjoram Use 1/8 tsp for 1 recipe amt 2 Dried savory 7 Ground white pepper or less? 2 Powdered ginger 3 Dried sage 1 Ground allspice 2 Dried thyme 1 Grated nutmeg Combine all ingredients (or those of your choice) and store in an airtight jar. Yield about 3 tbsp. (My note: cautious with white pepper! - my dressing tastes good with just 1/2 the quantity of sage as the recipe amount of poultry seasoning and a generous grinding of black pepper.) Keep a note of the contents of your own poultry seasoning so you can duplicate a good one next time you want it. 000000000000000000000000000000000000000000000000000 Title: Dry Poultry Seasoning Categories: Rubs Yield: 1 servings 6 ts Salt 2 ts MSG, Monosodium glutamate 2 ts Bay leaves, ground 2 ts Dry mustard 3 ts Black pepper 2 ts Garlic powder 1 ts Paprika Combine all ingredients and mix well. Rub into poultry and refrigerate overnight before cooking. 0000000000000000000000000000000 Cardamon Rub (Poultry Seasoning) India Categories : Herb Blends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 teaspoon fennel seed -- ground 1/2 teaspoon garlic powder 1/4 teaspoon ground red pepper 1/2 teaspoon ground ginger -- optional Ginger, fresh or dried? Dried ground ginger tends to be milder, more suitable for baked goods. If you want the fiery taste of ginger, the ginger must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2 teaspoon ground ginger. Grind and blend all seasonings. Store in a small spice bottle. Above recipe makes enough rub for 2 to 3 pounds of poultry. USE as a rub for poultry or lamb, a seasoning for curries, vegetables, fruit salads and, occasionally, for rice. Example Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a rack until crispy (about 1 hour or more). Serve with saffron rice, garnish with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled) round out the menu. 00000000000000000000000000000000