Ah, fall. That magical time of year when the air gets crisp, the leaves turn into a kaleidoscope of colors, and the thought of turning on the oven becomes a joy rather than a burden. There’s nothing quite like feeling that cool breeze waft through the kitchen window while the tantalizing aroma of a roasting bird fills the house. Entering the cooler season, with its promise of hearty braises and mouthwatering roasts, always brings a smile. So, let’s dive into the art of roasting the perfect bird and make this autumn one to remember.
- Choose the Right Bird
The foundation of any great roast starts with selecting the right bird. Chef Ali Zoni from Portland’s Terlingua Restaurant reminds us, “Size matters. A larger bird will take much longer to cook, and you run the risk of under- or overcooking some of the meat.” Aim for a four- or five-pound bird for even cooking and succulent results. - Pat It Dry
Before you do anything else, pat your bird dry with paper towels. This step is crucial for achieving crispy skin. Chef Ali says, “Patting your poultry skin dry and hitting it with a hefty seasoning is the first step to success.” - Season Generously
Seasoning is where you can get creative. Besides the usual salt and pepper, consider using a mix of your favorite herbs and spices. Chef Tara Cannaday from Portland’s Pot+Pan swears by a compound butter: “Use a good-quality butter at room temperature and mix in your favorite herbs, citrus (I like orange zest), sea salt, and garlic. Spread evenly underneath and on top of the skin before roasting.” - Add the Butter Brine
Take a page from Chef Tara’s playbook and butter brine your bird’s outer and inner skin. The compound butter adds incredible flavor and helps keep the meat juicy and the skin crispy. - Loosely Stuff the Bird
Loosely stuffing the cavity of your bird with aromatics like herbs, garlic, and citrus infuses the meat with flavor and helps keep it moist. Chef Ali also recommends, “Put herbs and vegetables into the bird’s cavity. It infuses the meat with flavor and prevents dryness.” However, be careful not to overstuff the bird as it can increase cooking time and potentially result in unevenly cooked meat. If you want to serve stuffing with your chicken, it’s best to cook the stuffing separately to ensure everything comes out perfect. - Use a Rack
Place your bird on a rack in a roasting pan, allowing the hot air to circulate and ensuring even cooking. This will also help elevate the bird above the pan drippings, which you’ll want to save for gravy. - Preheat and Roast
Preheat your oven to 425°. Starting at a higher temperature helps to brown the skin. After about 20 minutes, reduce the heat to 375° and continue roasting until the internal temperature reaches 165° in the thickest part of the thigh. - Consider Chef Fabrice’s Ballotine Technique
Chef Fabrice Roux from Union’s Alsace Restaurant suggests a ballotine technique for those feeling adventurous: “Take a young turkey, debone from the back, and open like a book. Make a mousse with extra breast meat, eggs, cream, mushrooms, and herbs. Place the mousse inside the turkey and roll it like a ballotine. Wrap it in cheesecloth, poach it in turkey broth for 35 minutes, then cool and bake to crisp the skin.” - Rest Before Carving
Once your bird reaches the perfect temperature, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in tender and juicy meat. - Don’t Forget the Gravy Finale
Finally, remember to use those delicious pan drippings. As Chef Ali says, “Save your pan drippings for gravy! What is a roast chicken dinner without a good gravy?” Make a simple roux with flour and butter, then whisk in the drippings and some chicken stock for a rich, flavorful gravy.
There you have it, folks—a foolproof guide to roasting the perfect bird this fall. With tips from some of Portland’s finest chefs, your autumn roasts are bound to be the talk of the town. So preheat that oven, embrace the cool breeze, and let the roasting begin! Happy fall, everyone!
