Stuff cavity with wet sauerkraut and appleslices- secret to roasting waterfowl in oven-- high heat, shorter time-- preheat oven to 450 degrees, roast until a slice into the thickest part of the chest meat has blood just clinging to the blade- remove from over and tent with Reynolds wrap to keep in heat and moisture from the sauerkraut, check about every 10 minutes- when the sauerkraut is dry, the bird is ready to be carved- throw out the dried up sauerkraut- it will act like a blotter and absorb the grease from the bird's skin and flesh--RWTF

"The field is the touchstone of the man"..