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Name: Finger Paint To Coat Your Poultry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Pepper; Salt; Water; to make paste; 1/2 c Paprika; Onion; dried; Garlic powder

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INGREDIENTS

Pepper
Salt
Water; to make paste
1/2 c Paprika
LIKE a thick finger paint
Onion; dried
Garlic powder

Servings

INSTRUCTIONS

This will do about a 12lb turkey. Cut the amounts in half for a roasting chicken. Other seasonings are to taste. I never did measure. Here is a coating you can put on all poultry before roasting. Basically you make a paste of the above ingredients. It should be the consistency of finger paint; thick and not runny. If you have kids, put them in old clothes and let them help. I smear it in and out of the cavity. Notice that this does not have any Gravy Master or oil; both unneeded in my opinion. The skin cooks nice and crisp. Remember to baste during cooking. BTW, use this in the Nuke too. Sometimes we do a turkey or chicken in there when we have lots of other baking/roasting to do. When Howard was in training to be a Chef, he brought home a bunch of fellow students for dinner. Not one of them even came close to guessing that the turkey had been made in the nuke. Since this has no added fat; (no usual added butter or oil); it helps keep the turkey moist without adding calories. I have done this on skinless breasts too. It adds minimal calorically. I simply roast the chicken/or turkey the normal way (usually with a stuffing). The skin is crisp and good (but probably not for you).

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Finger Paint To Coat Your Poultry

Pepper
 Salt
 Water; to make paste
1/2 c Paprika
 LIKE a thick finger paint
 Onion; dried
 Garlic powder

This will do about a 12lb turkey. Cut the amounts in half for a roasting  chicken. Other seasonings are to taste. I never did measure.    Here is a coating you can put on all poultry before roasting. Basically you  make a paste of the above ingredients. It should be the consistency of  finger paint; thick and not runny. If you have kids, put them in old  clothes and let them help. I smear it in and out of the cavity. Notice that  this does not have any Gravy Master or oil; both unneeded in my opinion.  The skin cooks nice and crisp. Remember to baste during cooking.    BTW, use this in the Nuke too. Sometimes we do a turkey or chicken in there  when we have lots of other baking/roasting to do. When Howard was in  training to be a Chef, he brought home a bunch of fellow students for  dinner. Not one of them even came close to guessing that the turkey had  been made in the nuke.    Since this has no added fat; (no usual added butter or oil); it helps keep  the turkey moist without adding calories. I have done this on skinless  breasts too. It adds minimal calorically.    I simply roast the chicken/or turkey the normal way (usually with a  stuffing).  The skin is crisp and good (but probably not for you).

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 1 Servings

Calories: 483
Calories from Fat: 177 (37%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 12.6g
Cholesterol 0mg		0 %
Sodium 54.5mg		2 %
Potassium 3746.8mg		99 %
Total Carbohydrate 95.2g		28 %
	Dietary Fiber 57.9g	232 %
	Sugars, other 37.3g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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