Roasting Poultry Properly
Roasting poultry incorrectly will cause the white meat to over cook and dry out. There are a couple of different solutions to this particular frustration. The first method would be to baste the meat periodically while roasting. The second method is to truss the poultry before placing it in the oven.
While basting works well enough, it causes the cook time to increase due to opening and closing the over and loosing heat. Trussing, however, helps save time by allowing the oven to remain closed for the entire cook time.
Trussing the poultry that is going to be roasted helps to create an even cooking surface, which in turn creates an even cooking time for both the white and dark meat. By creating a compact package the meat will remain moist and keep in more flavor as well.
