@@josephkaminer2337 oh geez! 400 +/- , it can depend on your model of oven. I recommend a good meat thermometer as well as perhaps a separate over thermometer so you’re getting the most accurate reading. But you’re looking for nice coloring of the skin and pulling the bird when the breasts are around 150-155 and letting rest until the breasts come up to 160-165. Hope this helps. Guess I’ll have to redo this video.

@@susanhead9277 thank you. The camera was awkward at first. Haha No the flavor wasn’t that different. The big difference was the texture. Just chewier. Almost like a softer Tates.

@@seangrant8770 Bob’s Red Mill sells 1:1 swap flour for gluten free goodness. Swap it out and let me know how it is! However, I will be investigating gluten free baking in the near future.