|Whole Chicken & Turkey|
A roasted whole bird is really something to behold. Whether you're serving a capon for two or a stuffed turkey to feed a crowd, there's something festive about bringing a whole bird to the table.
Roasting is an all-purpose cooking technique, and you can use it for just about any piece of poultry. When roasting a mixture of breasts and legs, the breasts finish cooking first, so don't forget to remove them once they've reached an internal temperature of 165 degrees.
|Goose, Duck & Game Birds|
Roasting and whole game birds were made for each other. When roasting a duck or goose, prick the skin all over to let the fat out. A pheasant hardly has any fat at all and should be wrapped with fat or bacon before roasting.