How to Turn a Roast or Chicken

Rotisseries create the best and juiciest roast because they are continually rotating. You
can create the same rotating effect in the oven by turning the meat every 30 minutes or
so. Or at least twice during the cooking time to ensure both the top and bottom receive
equal amounts of heat.

Turning also helps to redistribute the flow of internal juices and heat, ensuring the meat is
evenly cooked and juicy throughout. Turning requires opening the oven door which will
dramatically cool down the oven temperature and slow down the overall roasting process.
So, when turning the meat, it is important to remove the pan and close the oven door so
too much heat doesn’t escape. Quickly turn the meat and return it to the oven so the roast
itself doesn’t cool down too much. While turning the meat, make sure to take the
opportunity to baste. Not only will basting help to create an even crust, it will also help to
cool down the surface and slow down the evaporation of moisture from within the meat.