Seasoning

Salt added to the surface of an item just before roasting penetrates only a fraction of an inch during cooking. The same is true of the flavors of herbs, spices, and aromatics. In the case of most poultry (except large turkeys and capons) and smaller cuts of meat, such as beef tenderloin and rack of lamb, the seasoned, browned skin or crust that forms during roasting is an important part of the flavor of the finished dish. Although opinions vary, many chefs advocate seasoning such roasts immediately before roasting so the salt doesn’t have time to draw moisture to the surface, which inhibits browning. Alternatively, season well in advance so the salt has time to penetrate into the roast. Brining is another option for seasoning some roasts.