Honey Dijon Roasted Chicken or Turkey

Remove the giblet bag from cavity. Rinse poultry and pat dry with paper towels. Remove excess fat & tail bone. Salt & pepper the poultry. Add herbs such as rosemary, sage, etc. if desired.

Rub skin and cavity with Cornet Bay Honey Dijon Sauce. Gently lift loose skin and rub in additional sauce to allow fuller flavor. Marinate overnight if possible, covered. If stuffing the poultry, follow directions on mix and the oven browning bag. Cook poultry according to directions provided on the oven browning bag. Let poultry sit to allow juices to reabsorb before carving and serving.