Roast the bird. Take your time, do it over a long period of time at a lower temperature. Be sure to baste the bird. To taste the bird only after the temperature is perfect. (165 degrees) Stay in and cook the beast. You are cold? Put the soup on. Cook the beast ALL day! Cast iron or lecreuset, make it happen with garlic and salt and the best grassfed butter you can find. Chemical reactions of salt in cooking are taste, not reaction. No catalyst to be had except yum! Slow cook it so it doesn’t even know what happened like the frog in a pot. It’s just a hot…