Looking for advice on what’s the best way to roast poultry? Well, these tips were just some of the things I learned from working alongside one of the best caterers specializing in oven-prepared food who ever lived. What I learned from my brief but informative career in the catering business is that while roasting is one of the oldest methods of heating food, it also seems to be one of the most in-demand pieces of cooking advice. Just witness the truly breathtaking number of calls to the Butterball hotline every Thanksgiving.
A perfectly roasted turkey is the star of Thanksgiving dinner, but once you learn the best way to roast poultry, you can bet you will be serving more chicken prepared this way before working up the nerve to try your hand at duck or goose.
One of the answers to the question of what’s the best way to roast poultry is that your bird cannot help but benefit from having flavorful ingredients stuffed inside its cavity. That doesn’t mean dressing, understand. It simply means that roasted poultry will always be improved by inserting into the bird’s cavity any type of flavoring mechanism you prefer. This can be anything from apples to bacon to French onion soup. The scientific response to the query of the best way to roast poultry is situated in the inescapable reality that flavors released within the bird will permeate into the meat during the cooking process.
Specific cooking techniques vary according to the particular poultry when roasting. Turkey is significantly more prone the roasting disaster known as dry meat than chicken or duck. This is why positioning the big bird breast-side down during the first hour is applicable to the question of what’s the best way to roast turkey. Yeah, it goes against everything you read on the package when you buy your Thanksgiving bird, but what is life without at least a little subversive behavior, right? This tip for roasting turkey won’t guarantee the meat is moister, but it certainly improves your odds. After the first hour, turn the turkey breast side up until it is done.
While answering the question of the best way to roast turkey centers around keeping the meat juicy, the best way to roast chicken is more concerned with browning the skin. Combine your favorite seasonings with melted butter and just a pinch of turmeric and regularly use the result to baste the chicken throughout the roasting process to ensure that nice crispy golden-brown skin that characterizes perfectly roasted chicken.
Finding out the best way to roast duck should only be attempted after you have mastered the art of roasting turkeys and chickens. Why? Because a perfectly roasted duck must be crispy on the outside and tender on the inside without allowing either portion to get too greasy. It is in no way an an overstatement to assert that achieving this goal is the single most difficult obstacle you will face as you continue your quest to find the best way to roast all species of poultry.
The most effective way of roasting a duck that is crispy, tender and not too greasy is to stab the bird with a fork so that you create dozens of little pinpricks in the skin. Toss some salt along with the spices of your pleasure onto the bird and place it on an open roaster with a rack so that the little quacker remains slightly raised above the juices collecting beneath it. About an hour before the duck gets done is when you apply a glaze. Provided you want a glazed duck, that is.
Whatever the particular bird used, allow roasted poultry to rest for a minimum of twenty minutes after you take it from the oven. Why? Carving will become even less of a chore if you do this and even less of a chore if you cover your roasted poultry with aluminum foil during that twenty minute rest.