Chicken, duck, goose, turkey, quail, the options are truly endless when it comes to poultry. Roasting a bird can seem like a troublesome task, but really it comes down to a few simple tips and tricks along with time management. Whether you enjoy a crispy duck or a traditional turkey, this blog will walk you through the best steps to achieve poultry perfection and present a roast dinner to be proud of.

Roast Chicken

Here’s the recipe for the perfect roast chicken, including the ingredients and the instructions. The cooking time can vary depending on the size of your chicken, the following instructions are for a medium 1.5kg chicken.

Instructions:

1. Preheat oven: Set your oven to 220°C.
2. Prepare the chicken:
• Stuff the cavity with the lemon halves, garlic, and herbs.
• Truss the chicken legs together with cooking string to help it cook evenly.
3. Season the chicken:
• Generously season the chicken skin with salt and pepper.
• Drizzle with olive oil.
4. Roast the chicken:
• Place the chicken in a roasting pan, breast-side up.
• Roast for 15 minutes at 220°C.
• Reduce the oven temperature to 175°C and continue roasting for an additional 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 74°C.
5. Rest the chicken:
• Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.

Roast Turkey

Turkey is a favourite for many different occasions and celebrations. Turkey meat is slightly different to chicken and therefore requires different cooking methods.

Instructions:

1. Preheat oven: Set your oven to 165°C.
2. Prepare the turkey:
• Season the turkey generously with salt and pepper, both inside and out.
• Tuck the wings under the body and tie the legs together with cooking string.
3. Butter and herb the turkey:
• Mix softened butter with your chosen fresh herbs.
• Rub the butter mixture all over the turkey skin.
4. Roast the turkey:
• Place the turkey, breast-side up, on a roasting rack in a roasting pan.
• Pour about 1 cup of water or broth into the bottom of the pan to prevent the drippings from burning.
• Roast the turkey in the preheated oven.
  Roasting time: Generally, allow 20 minutes per kg.
5. Check for doneness:
• Use a meat thermometer to ensure the turkey is cooked through. The internal temperature should reach 74°C in the thickest part of the thigh.
6. Rest the turkey:
• Once the turkey is done, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to be redistributed.

Tips for a Juicy Turkey:

• Don't overcook: A dry turkey is a tough turkey. Use a meat thermometer to avoid overcooking and don’t be sparing with the butter.
• Baste occasionally:Basting with the pan juices helps keep the turkey moist.
• Let it rest: This is crucial for juicy meat.
• Save the pan juices: Use them to make a delicious gravy or for roast potatoes.

Roasted Duck

Roast duck cooks very similarly to roast turkey. There is a distinct flavour difference, however, with some people preferring the gamey undertone flavour of the duck.

Instructions:

1. Preheat oven: Set your oven to 220°C.
2. Prepare the duck:
• Score the duck skin in a crosshatch pattern to help the fat render.
• Season the duck generously with salt and pepper, both inside and out.
• Stuff the cavity with orange slices, garlic cloves, and herbs for extra flavour.
3. Roast the duck:
• Place the duck, breast-side up, on a roasting rack in a roasting pan.
• Pour about 1 cup of water or broth into the bottom of the pan to prevent the drippings from burning.
• Roast the duck in the preheated oven for 30 minutes.
• Reduce the oven temperature to 175°C and continue roasting for an additional 1-2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 74°C.
4. Rest the duck:
• Once the duck is done, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to be redistributed.

Roasted Goose

Roasting a goose requires a little bit more attention and steps than a chicken or turkey, but the effort is well rewarded with a flavoursome dish.

Instructions:

1. Prepare the Goose:
• Score the skin of the goose in a crosshatch pattern to help the fat render.
• Season the goose generously with salt and pepper, both inside and out.
• Stuff the cavity with the orange and apple quarters.
2. Roast the Goose:
• Preheat your oven to 220°C.
• Place the goose, breast-side up, on a roasting rack in a roasting pan.
• Pour about 1 cup of water or broth into the bottom of the pan to prevent the drippings from burning.
• Roast the goose for 30 minutes at 218°C.
• Reduce the oven temperature to 165°C and continue roasting for an additional 2-3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 74°C.
• Baste the goose every 30 minutes with the pan juices.
3. Rest the Goose:
• Once the goose is done, remove it from the oven and let it rest for at least 30 minutes before carving with a carving knife.

Roast Quail

Quail is a delicate bird full of flavour. Roasting the meat allows for the flavours to really stand out and makes for an impressive presentation.

Instructions:

1. Preheat oven: Set your oven to 220°C.
2. Season the quail:
• Season the quail inside and out with salt and pepper.
• Rub the quail with olive oil and herbs.
3. Roast the quail:
• Place the quail on a roasting rack in a roasting pan.
• Roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 74°C.
4. Rest and serve:
• Remove the quail from the oven and let them rest for a few minutes before serving.

Roast Dishes with Cooksmill

Whether you decide on a larger turkey or smaller quails, you can find everything you need from start to finish with Cooksmill. We offer a range of food prep and cooking tools and instruments that make it easy to roast even the trickiest of birds to perfection. Make your next roast easy and enjoy free, fast delivery on orders over £60 (excluding VAT).