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12-24-2014 12:57 AM
Cook it until it's done by internal temperature. That's the only way to make sure food isn't over or undercooked anyway.
12-24-2014 01:07 AM
Why weigh it? If you do not intend to stuff the bird lay it on it's breast and cut out the spine. Season and roast it flat breast side up @ 450 for about 20 minutes, baste then drop the temp to 400 for another 30 to 40 minutes. This will work about the same for a bird from 10 to 13lbs.
If you want you can also cook it @ 375 and baste regularly, it takes about 1 1/2 to 2 hours.
Some people break the breastbone but I don't. I like to stick a whole onions and some rosemary under the chest cavity.
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