Roasting Poultry

The French method of roasting poultry in a fairly high heat is the most successful. Some cooks prefer a lower heat, but with this method the bird tends to stew in its juices. When cooking large birds, foil can be draped loosely over the bird half-way through roasting to keep it moist and to prevent the skin from scorching.

Truss the bird, with or without stuffing, season it and spread the skin with a little butter, if you like. Spreading the flesh with softened butter enriches the meat and gives it a characteristic golden color. Alternatively, to prepare a self-basting bird, lift the breast skin, ease it away from the meat with your fingers, then spread the flesh with softened butter.