You talking in the oven or the grill? For bbq I cook it over the coals split in halves with the breast down and never turn it, turns out beautiful golden color and juicy.
In the oven I start with the back up for most of the cooking. Depending on the size of the bird, it may get rolled on each side as well for a short bit. Then finish breast up.
As with many other things, it becomes a matter of individual preference. In our house we all like the breast skin nicely brown, but no one is fussy about the bottom of the bird. So I plunk it into the pan breast up, lid on, for the entire time. Everyone's happy.
As with many other things, it becomes a matter of individual preference. In our house we all like the breast skin nicely brown, but no one is fussy about the bottom of the bird. So I plunk it into the pan breast up, lid on, for the entire time. Everyone's happy.
That's how I do it, too and never a complaint about dry breast meat and the skin turns out well, too.
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