Just a short post to let you in on a little-known, but very helpful cooking tip. Almost nobody likes that dry white meat, the breast meat, of chicken or turkey, right? Here’s the simplest, easiest trick to having your poultry dishes turn out so that the white meat turns out juicy and oh-so-yummy!
When roasting your bird, for however long the cooking time is, place the bird into the roasting pan with the breast side down, and the backside up, with the lid placed on top of the pan. This will allow all the delicious fatty juices from the backside to seep down into the breasts. Halfway through the cooking, flip the bird over, take the lid off, and place back into the oven. This will allow the skin to brown, and seal those juices inside the white meat.
After your bird is fully cooked, take it out of the oven and allow it to sit for 10 to 15 minutes. When you slice into the breast meat, you will see those flavorful juices oozing out, and when plated, you and your family and guests will be amazed at how delicious your white meat is – no dry white meat on your table!
