Tips to roast a bird
Here’s what I’ve learned about cooking a whole chicken or turkey, just in time for the big Easter-eating!
– If you are using stuffing, make it the night before. It’s worth it.
– Consider adding something smoked to stuffing: bacon is the obvious choice, but I used smoked cheddar today, and nearly fell off my chair, it was so good.
– Dry the outside of the bird well if you want crispy skin. Season it inside and out, liberally, and then leave it in the fridge uncovered for at least an hour to dry – you’ll be amazed at the gorgeous crisp on that skin.
– If you aren’t using a stuffing, cut an onion into quarters or two celery sticks into halves and stick that into the cavity. It’s indescribable how much more moist and flavorful the chicken/turkey is.
– Less is more when it comes to seasoning poultry. Try salt, pepper, and one or both onion powder and garlic powder. Make sure to get it inside the cavity as well as all around the outside.
– Roast the bird upside down! The breasts don’t dry out if they are on the bottom.
– Truss the legs and wings. It’s not all that tricky and ensures that the stucky-outy bits don’t dry out or burn.
-Lastly, add some potatoes or carrots, or onions to the roast to caramelize all the juices. 350°F is a good temperature, uncovered. Remember to let it rest before carving.
Do have any more tips to get the perfect roast?
Source: Corlea Smit – Adapted from many recipes and some experience