On Mon, 04 Oct 2010 13:48:51 -0400, "Jean B." > wrote:
>
> For some reason, I find poultry and meat cooked with the bone(s)
> to be more succulent--not that one can't dry those things out with
> overcooking.
The only things with bones that I make perfectly every time is
standing rib roast and roast chicken. I roast my chicken on a
vertical roaster, so it's no fail chicken... but it's kinda hard to
fit a turkey in the oven that way.
--
Never trust a dog to watch your food.