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added over 2 years ago

My usual preface: no two ovens are calibrated exactly alike. You would be amazed at the differences from what's on the dial. Yes, start high after you've rubbed your brined meat with olive oil and coarse salt. Crank up the heat high and turn it down after 20 minutes. But what matters most is the temperature when measured in the meaty portion of the thigh. That should be 150F. Allow it to rest tented in foil before carving.

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phyllis added over 2 years ago

I roast at 450 degrees for 30 minutes and then turn it down to 325-350. I roast to 160 to ensure the dark meat is cooked through and then let it rest for 30 minutes.

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