When roasting any poultry, first roast with breast DOWN, second half, breast UP - and don't forget "carry over cooking time". Always cook the poultry to about 5-7 degrees less than needed, remove from oven, cover - all the juices will go back into the bird and it will continue to cook under the aluminum foil. Works for me every time!
Swiss Diamond Nonstick Roasting Pan
Zwilling J.A. Henckels CeraForce Ceramic Nonstick Roasting Pan
CHEFS Tri-Ply Roasting Pan With Rack
Le Creuset Tri-Ply Stainless-Steel Roasting Pan with Rack, Large
Cuisinart Electric Knife CEK-40
All-Clad Stainless-Steel Roaster Set
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