Roasting Meat
Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.
Deep roasting pans keep heat from reaching the bottom third or fourth of the turkey (or rib roast, duck, goose, leg of lamb, etc). So place the bird on a 1½-inch or 2-inch-high rack that will raise the bird enough to expose all of it more evenly to the circulating heat. Several custard cups, spaced apart, could be used to elevate a roasting rack with short ‘legs.’
Selma Brown Morrow
Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at selma.morrow@gmail.com.
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