Herbal Poultry-Bake Seasoning

 

Prime Cuts Herbal Poultry Seasoning is made for oven baking.   It enhances the natural flavor of Chicken or Turkey without the addition of salt or MSG.  The seasoning presents the natural flavor of Chicken with a subtle herbal flavor. Turkey cooked with the seasoning tastes like it was cooked along with turkey dressing – a familiar holiday flavor.  The seasoning should be sprinkled over the meat before it is cooked.  It can be used over a whole bird or sprinkled over pieces.  Poultry that is cooked with the seasoning is very easy to digest.

 

Chicken Instructions

 

Remove all the giblets and wash the chicken clean.  Cut off the tail, excess fat, and skin, and put the chicken in a cooking dish.  Apply salt (or salt flavoring substitute) and then apply 3/4 teaspoons seasoning per pound of chicken.  Sprinkle salt and seasoning evenly on the top, bottom, and inside of the chicken.  Cover the cooking dish with foil and refrigerate.  You probably don’t need to add water.

 

Leave the foil over the cooking dish and cook the chicken at about 325-350F until done. 

 

After the chicken has cooked tender, remove excess skin and serve the chicken.  It is good with margarine spread over it, and with sweet peas, a slice of bread, and rice.  The rice is very tasty when it is cooked in the reserved chicken broth.  If the chicken needs more flavor then try adding a little more seasoning the next time you cook.  The seasoning is mild so it won't overdo the flavor. 

 

The chicken preparation is adaptable to San Francisco chicken recipes.  San Francisco chicken is served over a bed of rice with broccoli, chicken gravy, and a slice of melted Swiss cheese.

 

Just for a change in flavor, try rubbing down the chicken with olive oil before it is seasoned.  The skin will have a nice golden color after it is cooked.

 

Turkey Instructions

 

Allow at least 4 days for a frozen turkey to thaw in the refrigerator.  Partially frozen meat cooks tough and has an off-flavor.   Remove all the giblets and wash the turkey clean.  Cut off the tail, excess fat, and skin, and put the turkey in a cooking dish. 

 

Turkeys from the grocery store usually do not need any salt if they are packed in a saline solution. Wild turkeys, on the other hand, need to be salted.  Apply salt (or salt substitute) as needed and then apply 1/2 teaspoon seasoning per pound of turkey.  Sprinkle salt and seasoning evenly on the top, bottom, and inside of the turkey.  Cover the cooking dish with foil and refrigerate.  You probably don’t need to add water.

 Leave the cooking dish covered with foil and cook the turkey at about 325-350F until done.  The turkey is good served with cranberries or cranberry sauce.