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Whether you’re cooking a chicken, turkey or other fowl, it’s important to truss it, meaning to tie it up.
Use a long piece of kitchen string and start with the legs.
Tie the string around one leg.
Cross the legs and tie them together.
Then pass the string under the two wings – completely underneath.
Come back to the starting point to tie the two ends of the string tightly under the legs. The string should be as taut as a guitar string. This is a simple but important technique when roasting poultry. It allows you to shape the bird and tuck the legs under the *** to create an elegant oval.
It’s important to oil the roaster well to prevent the bird from sticking.
You can stuff it, or else flavor it with an onion, some shallots, an apple, a celery stalk, a bunch of herbs, an orange… in short, whatever you have at hand.
Brush the entire bird with oil, then baste as necessary. To prevent cross contamination, it’s important that you don’t dip your brush in the oil again since it has been in contact with raw poultry.
Season generously with pepper.
A little tip: take the poultry out of the refrigerator 30 to 60 minutes before cooking; it will be less cold and will respond better to the heat source.
Chicken and turkey need to be fully cooked. If underdone, they can cause illness. Use a meat thermometer and insert it into the thickest part of the thigh. Roast poultry in a 180º C (350º F) oven until the thermometer registers 83º C (180º F).
Remember to baste the bird frequently during the final cooking time to keep the flesh moist and flavorful.
Succulent meat and crispy skin… what more could you ask for?