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By iampidus
Coral Springs, FL
on November 23, 2011
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I am a big fan of these little birds. Delicate flavor, smooth texture, no poultry or gamey lingering aftertaste. This recipe is simple and with the right (fresh ingredients you can really create a wonderful centerpiece for your dinner table. I tried this dish 2 ways: whole and split. Split allows you to really get a great sear on surface of the bird. Whole, yes you can still sear but it will require a little frying pan finesse. I tried the whole because I wanted to serve a "miniature turkey" looking dish and when baking I made sure to baste as I would a regular turkey, but in actuality it doesn't really take that long to bake in the oven. Try it under the "broil" setting for a nice char, baste often to maintain an even color tone. YUMMM, great tasting easy recipe. Can't really screw this one up.