The Art of Roasting

Roasting History and guide

With many using Turkey as the main feature of their holiday tables, roasting is the perfect way to make sure you get that crispy skin everyone fights over, while keeping meat moist and tender.

Much like BBQ, roasting was used by pre-historic man when they put their fresh hunt on a stick and placed it by a fire. Spit Roasting is just one method of utilizing this cooking method though. Let’s explore this technique more in-depth. Where Roasting is different than both grilling and barbecuing is the lack of the application of smoke or the use of a griddle to sear in the meat.  

Roasting is defined as cooking which uses hot air to envelope the meat to cook and brown it evenly on all sides. There are a few ways to achieve this.

• Slow Roasting is good for most poultry and larger cuts of meat. This lower temperature method is used to help slow down moisture loss during cooking. This also allows the collagen in tougher cuts to melt and make it more tender.
• High temperature roasting is for more tender cuts like a tenderloin or striploin. Using higher methods will Brown the meat while keeping the inside much less done.
• The most traditional way to roast is a combination of both methods. Using high heat in the beginning helps seal the moisture inside the meat. Lowering the temp after a short period of time will slowly cook the inside to the perfect doneness.

Important factors to consider:

Is the item bone-in or boneless? Boneless roasts will cook and reach desired internal temperature quicker than a bone-in roast.

Does the roast need to be fully cooked? (Chicken, turkey)

Bone In Roasts to temperature (prime rib, leg of lamb)

Allow roast to rest at room temperature for 30 minutes or more to remove the chill from refrigeration. Liberally season the item with the seasonings of your choice. Preheat oven to 400 degrees F. Place roast into roasting pan on roasting rack and place in oven. Allow to roast for 30-45 minutes (depending on size of roast) turn oven down to 350 degrees F and allow to roast until desired doneness, baste with pan drippings and/or seasoned butter / stock, important to remove the roast when internal temperature is 5 degrees below target doneness. Allow roast to rest for 20-30 minutes prior to carving and serving.

Bone In Roasts fully cooked (chicken, turkey)

Allow roast to rest at room temperature for 30 minutes or more to remove the chill from refrigeration. Liberally season the item with the seasonings of you choice. Preheat oven to 400 degrees F. Place roast into roasting pan on roasting rack and place in oven. Allow to roast for 30-45 minutes (depending on size of roast) turn oven down to 350 degrees F. baste with pan drippings and/or seasoned butter / stock and allow to roast until desired doneness, basting every 20 minutes, important to remove the roast when internal temperature is 5 degrees below target doneness. Allow roast to rest for 20-30 minutes prior to carving and serving.