SC - Pheasant

[Olwen the Odd]

There is another trick to cooking pheasant and other birds, including 
chicken, but not duck and goose.  Put a 'V' rack inside a baking pan with a 
little water in the bottom so the bird has some steam.  Place the bird 
BREAST SIDE DOWN on the rack.  About 1/2 to 3/4 of the way through the 
cooking time, flip the bird over.  This not only gives you a nice even crust 
all round, it also serves to keep the breast meat moist and tender.

Yes, you can add sherry or beer or wine, etc. and onions or herbs to the 
water and if your really interested, use the water & drippings for a sauce 
or gravy base.

Of course, for turkey, just cook it in a paper bag sitting on top of some 
carrots and set in a baking pan.  I add either a cup of chicken stock or a 
can of broth into the bag, close it up  and time it.  No fuss, no muss, 
perfect turkey every time.

Olwen the Odd