With a little practice, the simplest of cooking methods, oven-roasting, produces elegant results. To keep your roast moist and delicious, here are a few tips from the Butchers Market.

Cooking Instructions

1. Tie roasts into compact shape with butcher string and sear all sides in a small amount of hot oil in a heavy pan on stovetop.
2. Insert meat thermometer into thickest part of roast, without touching fat or bone, and place fat-side up in a shallow roasting pan. Do not cover, and do not add water.
3. Roast at high heat (425°F) for 15 minutes, then reduce to listed temperature for optimal juiciness.
4. Remove 10°F shy of your doneness preference, and loosely tent with aluminum foil. Let roast stand for 15 to 20 minutes until desired doneness is reached before carving.

Tip: For faster thawing, leave turkey in original wrapping and place in cold water. Change the water every 30 minutes. Allow 30 minutes per pound.

Allow 1/2 pound of boneless pork or 1/3 pound of bone-in uncooked pork per person.

Tip: Remove from heat at 150°F, and allow to sit for 10 minutes. The juices will redistribute throughout the roast before slicing.