Ready…Since it’s lean, poultry meat dries out easily. The longer it’s in the oven, the drier it will get. Plus the bird’s large cavity traps cooler air. The result? Likely uneven and over-cooked meat. The #1 enemies of taste and moisture! We designed these Stones to help you avoid these problems.
Set…Have a good instant-read thermometer on hand. During roasting, your aim is to raise the internal temperature of the turkey or chicken high enough so that it’s safely cooked. But diligently avoid over-cooking!
- Some kitchen twine
- A sturdy baking dish
- A pair of decent cooking mitts or gloves
- Paper towels
- Aluminum foil
- Cooking oil or butter
- Salt and pepper
- Or as adventurous as . . . anything you dream up!
Go!1. PREP: Start your prep by drying the skin well with paper towels so that it will be crisp. Then rub it generously with cooking oil or butter, salt, pepper, and any other dry seasoning you like. Preheat your oven to about 350°F / 175°C. Then grab your Turkey or Chicken Stone.
* These instructions are not intended to replace official U.S. or other government guidelines for cooking poultry.