When leaving skin on, put
poultry with its skinned side direct on heat. This will prevent rapid
browning and reduce shrinkage.
To achieve a crisp golden skin
Cover a chicken with
mayonnaise or melted butter before roasting to achieve a crisp golden
skin.
Searing poultry
When searing poultry,
remember to use higher heat for leaner cuts, such as cutlets, and lower
heat for fattier cuts, such as thighs.
:: Turkey ::
Turkey is a perfect choice
Dark meat holds up well
in rich marinades and is a perfect choice for grilling and barbecuing.
To save time
Roast turkey parts rather
than entire turkeys. Turkey parts are smaller and more spread out, so
they can be cooked at higher temperatures and will cook twice as fast.
