Variations on a theme
Our favorite recipe is to place the UNSKINNED bird on its breast (the breast meat is usually too dry if you cook it breast up) in a covered roasting pan with about a 1/2 inch of Chardonnay wine in the bottom. We use both garlic and sage in the body cavity, but the real clincher is to place a whole unpeeled orange in the cavity. Roast in the oven at 300 degrees for about 2 hours.