General Bird-Roasting Tips
“The first rule of any bird is to buy fresh and not frozen. It will make a world of difference in flavor and moisture retention,” states Grosser. The second important step in the perfect bird is a good brine. “I suggest brining as the best way to season your meat and help maintain a very moist and juicy finished product. Salt actually opens up the cells in proteins and allows for more moisture to be absorbed making for juicer meat. Brining also gives an opportunity to impart flavors into the bird using different herbs and spices.” After brining, dry your bird, and allow at least 24 hours or up to three to four days for your bird or birds to continue to air-dry in the fridge. “This process promotes a crispy or well-caramelized skin, which adds beautiful flavor and color to your final result. The dry skin helps lock in moisture under the skin as well—excess water would promote steaming, which dries out the bird. Dry your bird as best as possible with a towel and place it on a rack in the fridge to dry until ready to cook.” Finally, as with all meats, allow your finished product to rest for at least 15 minutes before carving.
