For those reluctant to roast a Turkey, Pork Loin, Standing Beef Rib Roast or Leg of Lamb, read the following suggestions. After understanding why these tips work, you too will gain the confidence to roast any special cut of meat suited for the Holiday season…
Equipment
A heavy duty Roasting Pan is essential. Make sure the pan is heavy as it will distribute heat more evenly.
A Rack is also important as it allows the heat to flow underneath the meat as well as all the drippings to fall.
Butchers twine is needed to truss (i.e. tie) the meat for two reasons: it keeps the meat intact for even cooking and keeps extremities like legs and wings from burning and overcooking.
A Thermometer is the best way to know when the meat is done. Insert a thermometer into the thickest part of the meat when taking the temperature. Also remember if a recipe says cook until 165 degrees pull the meat from the oven at 160 as it will continue cooking while resting.
A Pastry Brush is the best tool to use when basting. Basting more than anything is to impart more flavor into the meat. It also creates a lacquered and professional look when done (See picture of the Tangerine-Brandy Butter Roasted Turkey).
Brining & Seasoning: What is it and why?
A brine is a liquid solution (usually salt, water, sugar, spices, herbs) that keeps a lean cut of meat moist. It is recommended for pork loins, turkey and chicken keeping meats moist throughout the cooking process. Be creative with your ingredients of choice when creating your own brining solution. Just remember you need at least 12-18 hours minimum for the brine to work. If heavy on the spices and/or herbs, ingredients such as cloves, peppercorns, sage, rosemary, lemons and oranges can also impart tremendous flavor into the meat. Remember to be very liberal with basic seasoning ingredients like salt and pepper. Not only do larger cuts of meat require a large amount of seasoning but most of it falls off when roasting so add a little more than you normally do.
Temperatures
Pre-cooking: Make sure you allow the meat to stand at room temperature at least 1 hour before cooking. This allows for more even cooking throughout the cut of meat.
Cooking: Larger cuts of meat (i.e. Pork shoulders, Turkeys) do best when cooking at lower to mid temperatures like 275-350 degrees. Higher temperatures such as 375-415 degrees work better with smaller cuts like pork and beef tenderloins.
Post-cooking: Probably one of the most important times to practice patience. If you cut into the meat immediately all the flavor and juices will run out onto the board. Resting the meat 20-60 minutes (depending upon the size) allows all the juices to redistribute keeping the meat moist and flavorful.
Hopefully these suggestions help you gain the confidence needed to cook your next Holiday dinner. Whether it is an indulgent Crown Roast of Pork, an Apple-Calvados Roasted Pheasant, or Roasted Quail with Port and Cherries you now have the basics to understand how best to roast any cut of meat. Who knows, maybe you will create a new family favorite that you can look forward to year after year.
