Roast Bird
Roast bird is pretty tasty. I have a complicated relationship with poultry for reasons I cannot explain or even understand myself, but I do know how to make it taste good!
The problem with roasting birds, though, is that you can’t really speak in generalities. Sometimes, you need a big roasting pan. Sometimes, a dutch oven or even a loaf pan will work. There’s different species and different varieties within those species, and an older or free-range bird is going to have tougher meat than an industrial bird that’s been raised to size in a poultry shed. Cooking an intact whole bird is probably going to take longer than a spatchcocked bird, and both are going to take a lot longer than a broken-down bird. On top of that, how you like to season and present your meat is very regional and personal thing. The US Department of Agriculture recommends you cook all poultry to an internal temperature of 165°F/75°C, but some people will swear by 150°F/65°C. I’m not your mommy and I’m going to make your decisions for you. You do what sounds good to you.
Anyways, I have some general rules:
- A whole turkey needs a large roasting pan, and probably a roasting bag. It's most convenient to just get disposables for this, unless you have a lot of storage. (You probably do not!)
- A whole chicken ought to be roasted in a dutch oven. It's just the best way to do it. Small roasting pans and casserole dishes are cool, too, if that's what you've go and the bird fits.
- Small birds (exotic stuff like quails, gamehens, or streetbirds) or partial birds (legs, thighs, etc.) should be roasted in lidded casserole dishes or loaf pans
- I roast my birds to an internal temp of 155°F/68°C. They'll probably come up to USDA standard when they're sitting on the counter, anyways. That's my personal preference and I've never gotten sick doing it, but you can try it at your own risk. If you get salmonella, it's your own damn fault. Make sure you wash your hands and sanitize your countertops.
- I like to rub my poultry down with salt and pepper and then it dry-brine in the fridge for at least an hour or two. You get a tastier bird this way, for some reason I'm not scientifically qualified to explain.
- Try not to overthink it or get stuck in your head about it.
Thanksgiving Bird
If you live in the US or Canada, you've probably eaten this one, because it's a certified home-cooking classic. The defining flavors of this bird are McCormick Poultry Seasoning (a powdery blend of thyme, sage, marjoram, rosemary, and nutmeg), mirepoix (onions, carrots, and celery), and usually garlic.
The poultry seasoning blend is the real big deal here, though. It's like a shortcut to those Anglo-American Thanksgiving flavors, and it's almost certainly what your parental figure used.
WHAT YOU NEED
- bird or bird parts of your choice
- poultry seasoning (McCormick or a copycat) to taste
- salt, black pepper, and msg to taste
- granulated garlic or garlic powder to taste
- chopped yellow onion, carrot, and celery
- neutral oil
- a bit of water
__________________
HOW-TO
WHAT YOU NEED
__________________
HOW-TO
NOTES