I'm going to cook two Cornish hens tomorrow and will marinade them is salt water for about two hours first, then dry rubs with a pesto base. Where I have had trouble before is getting the thigh bone at the back done beyond red or pink without ruining the breast. I have heard that turning the birds every 15 minutes works, but I wonder if anyone has covered the breast with aluminum wrap and when during the cooking? I will cook them at about 250 to 275 degrees f. direct.[p]Any help would be appreciated.[p]N.W.