I took my 9 year old out turkey hunting a few days ago and we bagged a nice corn-fed hen. I cooked it up and I gotta tell ya.......that was one tasty bird. :)

I skinned it (didn't pluck it) and cleaned it and stuck it in the refrigerator overnight. Hint - tuck up the legs while they are still flexible, it will fit in the roaster a lot easier. I cooked it in a 325 degree oven without stuffing in a coverd roaster and used a butter/water/Chef Paul Prudhommes poultry seasoning baste with a touch of oregano and parsley. I basted it every 15 minutes until it was done. The meat was falling off the bone but it was still moist.

I took all the drippings and put them in the freezer for a few minutes to let the grease rise to the top. After skimming off the fat I used the drippings mixed with a powdered gravy base and made a really tasty gravy. I thickened it with a little corn starch.

It went really well with cranberry sauce. I'm hoping to get another one for Thanksgiving.