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Roasting A Perfect Bird

Everyone loves a gorgeous turkey, roasted until golden brown and bursting with flavorful juices. Use our chart (below) to estimate the roasting time for whole birds. The indicated roasting time, especially for large birds like turkey and goose, are only an estimate, as there are many variables that affect the total cooking time: the temperature of the bird when removed from the refrigerator, the shape of the bird, and the true oven temperature.

Roast poultry on a rack in the roasting pan to allow the heat to circulate under the bird. If you like, occasionally baste with the pan drippings. Basting doesn't make meat moister, but it does help to crisp and brown the skin. If the skin begins to brown too quickly, cover the bird with a loose tent of foil.

When roasting fatty birds, such as duck or goose, prick the skin allover with a two-tine fork so the fat can drain away. Prick the skin with the fork tines facing up so you don't pierce the meat. Rendered duck and goose fat is prized in French kitchens, where it is used to add delicious flavor to dishes, such as sautéed potatoes and braised cabbage. As the fat renders and collects in the roasting pan, spoon it off (or use a bulb baster) and transfer to a bowl. Skim off the clear yellow fat that rises to the top, transfer to a clean bowl, and return any dark brown juices to the pan. Cover and refrigerate the rendered fat for up to one month or freeze in covered containers for up to four months.

To be sure a whole bird is fully cooked, always use a meat thermometer. (Don't trust the pop-up thermometers that come with some turkeys because the roasting juices can inadvertently "glue" the mechanism shut.) Insert the meat thermometer into the thickest part of the thigh just under the drumstick, pointing toward the body. Do not let the thermometer touch any bone. This would give an inaccurate reading, since bone conducts heat. If you have a standard meat thermometer, insert it before cooking. If you have an instant- read thermometer, use it to test the temperature during the last quarter of the estimated roasting time, removing and washing it after each test. As a second criteria for doneness, insert a small knife into the thickest part of the thigh. The juices should run clear with no trace of pink (if you wish, catch the juice in a white saucer to better gauge the color). Also check that the legs move easily: Do not cook the bird until the drumsticks "jiggle," or it will be overcooked. Transfer the bird to a warm platter and let the pan juices stand for a minute, then spoon off most or all of the fat from the top. The degreased juices can be used to make gravy or can be spooned over each serving as a simple but delicious sauce.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.