It's better too allow the bird to cook breast side up for the last half hour imo. I have a small stock jug that I bought years ago at Tchibo and it looks like a stainless steel gravy bowl with a normal pouring lip on one side and on the other it has a separate spout that has an opening at the bottom. The idea is that you pour the fat/stock from the roasting pan into it and as the stock settles at the bottom you can pour it out into the gravy you are making as it is separated from the fat, which you use to baste the bird. If you are not sure if you are putting too muchfat on during basting, you can use a pastry brush to 'paint'it on and when leaving the meat to rest after cooking you can always pat it drier with kitchen roll.
Keith Iddon ● 4512d