My cousin gave me the best turkey recipe ever. You’ll need a grille with a rotisserie large enough for the bird. When you were a kid around the holidays, did you momma or daddy give you an orange and a box of whole cloves and tell you to stick as many cloves in the orange as you can? That is called a “pomander ball” and it’s a nice aromatic for the holiday centerpiece. Make three of them, or better yet, have the kids make them. Prepare the bird as you will for the rotisserie and stuff the bird only with the pomander balls. Cook the bird on the rotisserie until the internal temperature reaches the appropriate level of doneness. Remove the oranges before carving. The orange juice is spiced by the cloves and the both infuse into the breast meat. It’s the best turkey I’ve ever had.

A similar turn can be done with chicken by slicing ginger root into slivers and sticking them into lemons to stuff the chicken with.

Both have to be done on the rotisserie though. The juice infusion trick won’t work in a pan.

Also, don’t forget to weave a “coat of bacon” for your birds and pin it on with toothpicks.