Roasting cooks meat in a hot oven, tenderizing it while keeping the juices in. Whether it is a chicken, a turkey, or a prime rib, the same six steps apply.
1. Choose the right meat
Almost any meat can be roasted, but cuts with plenty of connective tissue, like beef and pork, do best. The heat breaks the tissue down and leaves the meat tender.
2. Preheat the oven
Preheat before the meat goes in. As a rule of thumb: high heat (around 400-450°F) for fatty meats, lower heat (around 350-375°F) for lean cuts.
3. Prepare the meat
Season with salt and pepper, or marinate it in your favorite flavors. Tying the meat with kitchen twine helps it hold its shape in the oven.
4. Place the meat in a roasting pan
Set the meat on a rack in a roasting pan so the heat circulates evenly around it.
5. Roast the meat to the desired doneness
Times vary by cut and preference. Use a meat thermometer, and cut in to check if you are unsure.
6. Rest the meat before slicing
Let the meat rest for a few minutes out of the oven before slicing. The juices redistribute and the meat stays juicy.