At weatherby's Camps they have boned the breast out into strips and left the legs whole and pan fry them just until done then make a bourbon cream reduction with fresh rosemary. I'll say it's pretty good but doesn't keep the bird as the main star. I've used the simple pluck and season with salt very little pepper and roast until like 120 then put it on the stove and use a whole heap of butter and get that foaming with the bird in it and just pan bast it with a large spoon over and over and over until your wife thinks you're bat shit crazy. The skin browns up and done right the bird is perfectly cooked. I will throw some apple OR mushroom in the cavity while roasting.
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Before we work on artificial intelligence why don't we work on natural stupidity
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