No Turkey on My Table

Not being a big fan of turkey meat, and bolstered by Krulwich Wonders blog on npr.org, I decided not to serve turkey on Thanksgiving. Instead, I opted to serve quail, duck, pheasant, and chicken.

I stuffed the duck and chicken with navel oranges and lemons, rubbed them with a dry mixture (ground ancho chilis, ground sumac, ground cumin, oregano, and sea salt), then roasted them in a 350 degree oven. Both birds were around 6 pounds and took about 2-1/2 hours to cook completely. The pheasant, pictured, weighed a little less than 3 pounds and cooked in about an hour.

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