Roast Turkey/Cornish Hens/ Chicken/ Capon
These roasting steps will yield an extremely juicy and flavorful bird.


Plan on a one pound serving size per guest.
This is based on a turkey with the bone in.
Broth and butter infused turkeys produce the
juiciest result. Fresh turkeys yield the best
flavor. Thaw bird in refrigerator. This takes
2 to 5 days depending on size of bird.


Take bird out of plastic bag and remove giblet bag from cavity. Check the neck cavity as well. Rinse turkey/hen thoroughly with cold water. Use a roasting pan large enough to accommodate the size of bird you buy. YOU MUST HAVE A ROASTING RACK for this cooking technique to work. For a small (8-12 pounds) turkey large chop: 1 onion, 2 carrots, 2 stalks celery, 2 tomatoes or any combination of mirapoix vegetables*. Turn bulb of garlic on side and cut so each clove is cut in half. The parchment skin can remain on the garlic since you will not be eating it. Put ½ of these cut veggies in bottom of roasting pan and remaining half in cavity of bird. Add fresh or dried herbs of your choice to pan and bird cavity. Thyme, basil, marjoram and rosemary work well. Trust your judgment on how much, but start with 1 Tablespoon each of fresh herbs or 1 teaspoon each of dried herbs. Add poultry stock and white wine to veggies in roasting pan at a ratio of 2 parts stock to 1 part wine. You can add brandy or rum or cognac or bourbon or hard liquor of your choice. You can pour some into cavity of bird also. The alcohol in the wine and liquor will evaporate and cook out. Only the flavor will remain! Put roasting rack in this stock bath. Season entire outside (bottom/top/sides) of bird with salt, pepper and granulated garlic. Close cavity of bird with skewer, toothpicks or cotton string and place on roasting rack with the BREAST SIDE DOWN.

· mirapoix vegetables are neutral flavored vegetables that enhance the natural flavors of most foods. They are: carrots, mushrooms, celery, leeks, parsley & parsley stems, parsnips, onions, tomatoes, garlic, and shallots.


Slow Roast - Preheat oven to 225° F. Place prepped bird in oven. This cooking method doubles your normal cooking time. Rule of thumb to determine regular roasting time is:

1 pound cooks in 15 minutes = 4 pounds cook in one hour
12 pound bird = 3 hours for regular roast
12 pound bird = 6 hours for slow roast

Cover bird with aluminum foil tent. Cook (breast side down) for 2/3 of determined roasting time, replenishing the stock bath as necessary. Adding more stock and wine may be necessary 2 or 3 times to keep the optimum moisture level during the roasting process. Remove bird from oven and discard the aluminum foil tent so you can flip bird over so breast side is up. To turn bird over insert strong wooden spoon into cavity and lift entire bird off roasting rack. Once off the rack, turn bird over gently (if a large bird use two people). Do not cover with aluminum foil tent again. Roast and baste bird for remaining 1/3 of determined roasting time.

Remember to let bird rest at least fifteen minutes before carving it.

Regular Roast - Preheat oven to 375° F and follow slow roast directions.