lol. ok i posted it in the roll call but here it is again.
for each 2 birds.
4 shallots 1/4erd
6 med mushrooms sliced
1 tsp basil
2 tsp terragon
8 tb chopped parsley
1 tb brandy
4 tb butter at room temp
put shallots, mushrooms, terragon, parsley, and brandy in the food processor and turn on in short bursts. mince to fine texture, then strain off access liquid.
now add butter and swiftly by the same routine make a paste. set in fridge.
loosten the skin of the defrosted bird. use only your fingers by sliding up under the breast and down around thighs.salt and pepper the bird inside and out lightly. take a butter knife and spread the chilled paste under the skins all over on the flesh. any remaining put into cavities.
place skin back to normal position.
truss the bird. set on back tail facing you.
take a long piece of butcher twine and center it under tail, cross it on top, then loop ends over drumsticks and cross them again to hold legs firmly togather above tail.
now run the strands allong either side of breast towards head, then turn the bird, secure the wings flat against the body with the string, and tie the ends togather at the back.
smoke at normal temps of 225-250 untill internal temps reach 165-170.
if you wish to set a roasting or foil pan under the bird you can take all drippings and put into sauce pan add 1/2 water or chicken broth 1/2 cream on stove top and stirr on med heat to make a great gravy.
hope this helps.