Hi guys, I've been pondering the pros and cons of these methods of roasting a whole bird and would appreciate some insight here. Unfortunately, very few restaurants actually do a whole roast bird now.
So here are the few methods that interest me the most and if you have a better way, please share!
1. Thomas Keller, 450 deg preheated oven, dry, no stuffing, trussed, untouched.
2. Joel Robuchon, 400-410 deg cold oven, buttered, no stuffing, trussed, rotated.
3. Heston's, brined, stuffed w/ lemon n thyme, smothered in butter, untrussed, double roasted (195 till internal temp 140, then rested and returned to max heated oven to brown).
So far I've been following Chef Keller's recipe as it had always worked for me and it was the simplest in execution.