Delicious!!!! We usually do Thomas Keller’s version of this but I love Ina’s take on stuffing it with lemon and extra thyme! We didn’t have fennel so I subbed in a couple red potatoes. Will add this to our rotation for sure! I used a 4.7 lb bird and removed when thickest part of meat between the thigh and bread reached 165 deg. Which took about 75-80 min.
