- 1). Rinse the pheasants thoroughly under running water. Dry them all over the skin, patting with the paper towels.
- 2). Place the birds in the large baking pan, lining them up in a row breast-side up. Stuff the cavity of each of them full with the stuffing. This keeps the meat from drying out.
- 3). Pour the melted butter over the top of the birds. Sprinkle the salt and pepper evenly over the skin, using a pinch for each. Ensure the birds are not touching and there is room for airflow between them.
- 4). Preheat the oven to 400 degrees for 20 minutes. Insert the pan in to the oven.
- 5). Roast the pheasants for 15 minutes. Reduce the temperature to 325 degrees Fahrenheit, removing the bird from the oven until this temperature is reached.
- 6). Insert the birds back in to the oven and cook for another 45 minutes or until a meat thermometer inserted in to the breast of each one, without touching the bone, reads 155 degrees Fahrenheit.
- 7). Remove the birds and tent them with tinfoil. Let them rest for 20 minutes on top of the warm stove.
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