Instructions

1. Preheat the oven to 375 degrees Fahrenheit for duck, 350 F for pheasant, turkey or Cornish hen, 325 F for goose, or 425 F for chicken or quail. Move the oven rack to the lowest position so the roasting pan can easily fit.

2. Reach into the body cavity of the bird and remove the giblets and neck, if present, which are often inside a paper or plastic package. Blot the skin and interior cavity of the bird dry with paper towels to remove any moisture. If you are roasting duck or goose, prick the skin all over with a fork or the tip of a knife so the excess fat renders out during roasting.

3. Place a roasting rack inside a large roasting pan. Spray the rack and pan with nonstick spray, if desired. Set the bird on top of the rack, breast-side up. Cross the leg bones and tie them together with baker's twine, pinning the wing tips under the crossed legs.

4. Rub the skin with your cooking fat of choice, such as olive oil or butter, coating the skin thoroughly. Sprinkle with salt and pepper to taste. Add herbs of your choice, such as sage, thyme or tarragon; rub them into the skin. To add more flavor, stuff the cavity with aromatic vegetables, such as onions or garlic, or with lemon wedges, rosemary sprigs or whole cloves.

5. Roast the bird in the preheated oven. Roast duck, chicken and birds of similar size for approximately 20 minutes per pound and roast goose and turkey for approximately 13 minutes per pound. Pheasant and capon require up to 30 minutes per pound. Quail usually require 20 minutes of total roasting time, while an 18-ounce Cornish hen may require a total of 50 minutes to reach the correct internal temperature.

6. Insert a meat thermometer into the meatiest part of the thigh and again in the thickest part of the breast, taking care not to touch bone. The bird is done when the internal temperature at both locations reaches 165 F for pheasant and chicken, or 180 F for duck, goose and other poultry varieties. Use temperature, not recommended roasting times, as the final determination of doneness.

7. Remove the bird from the oven. Place it on the carving board and cover it loosely with foil. Allow it to rest for 15 to 30 minutes before carving and serving.