Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.

Just like chicken or turkey, quail is delicious when stuffed ... As an alternative, dress up your poultry with a teriyaki or barbecue glaze. A couple minutes before it's finished roasting ...