Originally posted on Chicks in the Huddle  |  Last updated 9/5/13

FORT LAUDERDALE, FL - FEBRUARY 08: Head coach Sean Payton of the New Orleans Saints holds the Vince Lombardi Trophy during Super Bowl Champion Coach Press Conference at the Fort Lauderdale Convention Center on February 8, 2010 in Fort Lauderdale, Florida. (Photo by Doug Benc/Getty Images)
Ever go to a fancy-schmancy restaurant but vacillate on what to order? Seems like Sean Payton had the same dilemma recently, but in the end settled on the perfect meal, Roasted Falcon. It’s a tender dish, but if the bird is not plucked, boiled, and cooked properly, it can lend a gamey taste. I recently read how our darling boys, Curtis Lofton and Junior Galette, adore plucking them Falcon meat so fear not, the Saints’ defense will be ready come Sunday. My prediction for Sunday’s game? Saints 34, Falcons 17. Today, I offer you my homemade re-creation of Roasted Falcon, using turkey, but you can also substitute it with duck or chicken as well. Who’s going to know the difference–falcons, turkeys, duck, and chickens all come from the same foul family. Right? Roasted Falcon 4-5 lb turkey breast 3-4 TBS of butter, melted Thyme, Cayenne, Hot Paprika, Salt, and Pepper to taste 1/2 cup of turkey or chicken stock for basting Preheat the oven at 450 degrees. Wash and dry the bird. Set the falcon in a roasting pan and brush it with the melted butter, making sure that the whole time you tell it how it’s a nasty, no-good, skanky creature. Sprinkle the seasonings over it and pop it in the oven. Baste the the bird with stock after 15 minutes in the oven and again at the 30-minute mark. At the 30-minute mark, drop the heat down to 425 degrees and roast an additional 30-45 minutes or until your thermometer registers 155-160 degrees. Bon Appetit!
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