Prep Time: 30 minutes
Inactive Prep Time: 16-24 hours
Cook Time: 45 minutes
|1 Whole Joyce Farms Heritage White Pheasant||2 Tbsp Olive Oil|
|8 Cups Water||Black Pepper (to taste)|
|1/2 Cup Kosher Salt*||1 Bunch Thyme|
|2 Tbsp Granulated Sugar*||1 Bunch Rosemary|
|2 Bay Leaves*||1 Bunch Sage|
*For brine in Step 1. Brining is optional. If not brining, begin with step 2.
1. Brining is optional. If not brining, proceed to step 2. In a large pot, bring water to a boil. Once boiling, add the kosher salt and sugar. Stir to dissolve. Once dissolved, remove from heat and let cool to room temperature. Once cool, add the pheasant and bay leaf. Refrigerate pheasant in the brine for 4-8 hours. After refrigerating, remove pheasant from brine and let sit, uncovered, in your refrigerator for 12 hours to dry the skin.
2. Preheat oven to 450 degrees F. Remove pheasant from refrigerator and let sit at room temperature for 30 minutes. Rub the outside with olive oil, and season with black pepper to taste. Add half bunches of rosemary, sage, and thyme to the cavity of the bird (reserve the rest for a later step). Place the bird in a roasting pan and into preheated oven. Roast uncovered for 15 minutes.
3. After 15 minutes of roasting, remove the bird from the oven, and turn heat down to 350 degrees F. Season the outside with the rest of chopped fresh herbs (to taste) and return to oven. Roast for an additional 30 minutes, or until temperature of thigh meat reads 165 degrees F.
|4. Once thigh meat reaches 165 degrees F, remove pheasant from oven, and let rest for 15 minutes. Remove aromatics from the cavity before carving, and carve the bird as you would any other poultry item.|