My favorite tips for roasted poultry:
- With your fingers, weasel between the skin and meat of the breasts and thighs. Rub some butter or olive oil along with fresh herbs into this space: the herbs will penetrate all the way into the meat.
- Salt the inside of the bird and stuff with fresh herbs
- Splash some apple cider in your stuffing mix for really moist stuffing
- Stuff with root veggies and lots of garlic and fresh herbs (increase cooking time)
That's about it really. The key to a Miranda-delicious bird is mashing fresh herbs (sage and rosemary and maybe some chille pequins) with olive oil or butter and slathering that gap between skin and meat. You can really work your way far along the skin, you'd be surprised.
Enjoy your feast!