What is the characteristics of properly roasted poultry?

1. Color: The poultry should have a golden brown color, indicating that it has been roasted to perfection. The skin should be crispy and slightly charred, while the meat should be juicy and tender.

2. Texture: The meat of properly roasted poultry should be firm and springy, not tough or mushy. It should pull away easily from the bone, and there should be no sign of blood or undercooking.

3. Flavor: Properly roasted poultry should have a rich, savory, and slightly sweet flavor. It should not be bland or over-seasoned, but should showcase the natural flavors of the bird.

4. Internal Temperature: The internal temperature of properly roasted poultry should reach a minimum of 165 degrees Fahrenheit, as measured by a meat thermometer inserted into the thickest part of the breast or thigh.

5. Resting: Before carving and serving, roasted poultry should be allowed to rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.

By following these guidelines, you can ensure that your roasted poultry turns out perfectly every time.