Roast Chicken or Turkey
Cooking the bird this way creates a very crisp, seasoned skin with moist meat inside. It is best started two days ahead for optimum flavour. This doesn’t take much time, just a little planning! An hour before the poultry is finished, place root vegetables (potatoes, carrots, onions, etc.) in the pan with it, if you like.
Servings Prep Time
7 or more depending on the size of the bird 10minutes
Cook Time Passive Time
2 1/2hours for a 7 lb. chicken 2 days and 30 minutes
Servings Prep Time
7 or more depending on the size of the bird 10minutes
Cook Time Passive Time
2 1/2hours for a 7 lb. chicken 2 days and 30 minutes
Ingredients
Instructions
  1. Rinse the chicken or turkey inside and out. Thoroughly pat it dry with paper towels. Mix the salt and herbs together and rub them all over your poultry. Place it in a roasting pan and cover. Refrigerate for 48 hours, flipping it over after 24 hours.
  2. Remove the cover. Discard any liquid in the pan, and give it a rinse. Place the chicken or turkey on a rack in the roasting pan, breast side up. Season with pepper. Let sit at room temperature for two hours.
  3. Preheat the oven to 500F. Brush the chicken or turkey all over with melted butter. (You can melt the butter by placing it briefly in the preheating oven. Don’t forget about it, though!) Roast, uncovered, on lower rack in oven until the breast is golden brown, 30 minutes. Remove pan from oven. Reduce temperature to 350F. Pour water into pan. Cover.
  4. Return chicken or turkey to oven. Roast until internal temperature reads 165 F, 2 1/2 hours total cooking time for a 7 pound bird.
  5. Remove chicken or turkey from oven. Tilt to empty cavity juices into pan. Let rest, tented with foil, 20 minutes before carving.
Recipe Notes

The instructions in this recipe call for covering your turkey. If your roasting pan doesn’t have a lid, you can cover yours with aluminum foil and pinch it snugly around the edges of your pan.