Game birds are not like chicken. Like wild game, there is very little fat and care must be taken not to overcook!! If frozen, birds must be thawed first. The best method is to allow 12 to 18 hours in the refrigerator—this slow thaw will also help tenderize your bird. In broiling or roasting game birds, use a rack to keep them free of their own fat and do not baste them with their own fat. It is better to use a butter/herb mixture as this will help reduce off-flavors.