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Roasting is without a doubt the most popular method used to cook a whole turkey. And what's not to love? It's easy and straightforward and yields delicious results.

The inspection and grading of meat and poultry are authorized by two separate programs within the U.S. Department of Agriculture (USDA). Turkeys are graded according to the quality of appearance. Grade A turkeys are well shaped, meaty with an even fat covering. Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. There is no quality or taste difference between Grade A or Utility grade turkeys.

Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.

Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.

With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavored butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.

Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.

Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.

To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.

Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving the turkey. Serve with the piping hot gravy, stuffing, and accompaniments.

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With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin.
Grading is voluntary and a plant pays to have its ducks or geese graded. The presence of the United States Department of Agriculture's (USDA) Grade shield, usually Grade A, on these products is an indication of quality. USDA Grade A ducklings are the highest quality available. They are plump, meaty and have skin free from cuts, bruises and tears. There are no broken bones, no missing parts and few pin feathers. Grade B and Grade C ducklings are not usually found in supermarkets.

1. Bring a full kettle or medium pot of water to a boil (at least 2 quarts).

2. Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.

3. Once the duck is cool enough to handle, using the tip of a very sharp paring knife, 🤬 duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don’t need to 🤬 the back). You may need to sharpen your knife along the way, as it’s much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.

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Chicken is best prepared in a moist environment.
The USDA grades chicken under these guidelines:
"Grade A is the best quality and most commonly found in butcher shops and grocery stores. This bird has good meat to bone ratio, is clean with no torn skin, no bruising, no broken bones, and is not discolored. B, and C are not usually found in grocery stores. They are mostly used in products that are cut up or further processed."
In this recipe for Chicken Parmesan, we bread the chicken breast using panko, breadcrumbs, parmesan cheese, and garlic powder. Before we coat the chicken breast with the breadcrumb mixture we dip it into beaten egg yolks. It is then cooked on a large skillet over medium high heat. Then after put in the oven with mozzarella on top for about 15-20 minutes preheated at 430 degrees fahrenheit.

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Quail is best cooked hot and fast and is juicy and tender.
"There are three grades of birds which can be sold as retail. They are A, B, and C. Most of the poultry you will find in the stores are Grade A. Grades B and C are usually processed into cut-up, chopped or ground poultry products." (geauga4h.org/poultry/poultry_meat_grades.htm)
First you cook the bacon, then you brown the quail in the bacon fat then saute the vegetables in the quail bacon juice. after that add the rice and broth bring to a boil, place the bacon and quail over the rice and simmer 25-30 minutes until the rice is tender and the quail is cooked

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Ingredients

4 bacon strips, halved

8 quail (about 2 pounds)

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup minced fresh parsley

2-1/2 cups chicken broth

1 cup uncooked long grain rice

1/2 teaspoon salt

1/4 teaspoon lemon-pepper seasoning

Directions

In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

Nutrition Facts

1 cup: 741 calories, 40g fat (12g saturated fat), 181mg cholesterol, 1204mg sodium, 42g carbohydrate (3g sugars, 2g fiber), 50g protein.

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4 bacon strips, halved 8 quail (about 2 pounds) 1 cup shredded carrots 1/2 cup sliced green onions 1/2 cup minced fresh parsley 2-1/2 cups chicken broth 1 cup uncooked long grain rice 1/2 teaspoon salt 1/4 teaspoon lemon-pepper seasoning In a large skillet over medium heat, cook bacon until partially done.

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One of the best ways to prepare duck is by pan searing it. Duck can be graded A, B, or C. Grade A duck is usually sold in markets, grade B duck is less meaty and well finished, and grade C duck is used commercially. In order to properly pan sear duck you must start by bringing the meat to room temperature. This is helpful for when the duck is cooking because if it is too cold going into the pan you are more likely to overcook the outside before the internal temperature is reached. The next thing you do to prepare the duck is make 5 to 6 slashes horizontally in the skin of the duck. This prevents the meat from shrinking and allows fat to be released from under the skin. You will then season the duck before laying it breast skin side down on a hot pan. Cook the meat for 4 minutes on each side and you should be left with perfectly pan seared duck.

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Duck is a migratory bird, meaning it is fatty and safe to eat at different donenesses. It is graded A, B or C. A meaning virtually no defects and plump meat, B has some minor defects and C may have more significant defects. Duck breast is best prepared in a pan, allowing the fat to render and skin to crisp.  For the legs, cooking the legs in the birds own fat. Another great way to serve duck is as a roast. It pairs best with warm spices like cinnamon and allspice, sweet and sour foods like caramelized onions and orange sauce and herbs like rosemary and thyme. Ducks come in a variety of breeds such as Pekin, Muscovy, Rohan, or a mix (Moulard).

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Duck is a migratory bird, meaning it is fatty and safe to eat at different donenesses. It is graded A, B or C. A meaning virtually no defects and plump meat, B has some minor defects and C may have more significant defects. Duck breast is best prepared in a pan, allowing the fat to render and skin to crisp.  For the legs, cooking the legs in the birds own fat. Another great way to serve duck is as a roast. It pairs best with warm spices like cinnamon and allspice, sweet and sour foods like caramelized onions and orange sauce and herbs like rosemary and thyme. Ducks come in a variety of breeds such as Pekin, Muscovy, Rohan, or a mix (Moulard).

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I chose Chicken as my poultry. the preferred method of cooking is a dry heat, this method brings out flavor, as well as adds a nice browning. another benefit is that it can be cooked using less fat. The USDA grades chicken under these guidelines:
"Grade A is the best quality and most commonly found in butcher shops and grocery stores. This bird has good meat to bone ratio, is clean with no torn skin, no bruising, no broken bones, and is not discolored. B, and C are not usually found in grocery stores. They are mostly used in products that are cut up or further processed."
The recipe listed above is of Chicken Parmesan, which is a  pan-fried chicken breast, that is breaded. the chicken is par cooked, then topped with marinara sauce and a mozzarella Parmesan cheese mixture that is then roasted in the oven until the cheese is browned

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Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

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Chicken is best prepared in a moist environment so baked with liquid is a good strategy.
The USDA grades chicken under poultry with the categories;  "

1. U.S. Grade A. A lot of ready-to-cook poultry, parts, or poultry food products consisting of one or more ready-to-cook carcasses or parts, or individual units of poultry food products of the same kind and class, each of which conforms to the requirements for A quality may be designated as U.S. Grade A.

2. U.S. Grade B. A lot of ready-to-cook poultry or parts consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for B quality or better may be designated as U.S. Grade B.

3. U.S. Grade C. A lot of ready-to-cook poultry or parts consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for C quality or better, maybe designated as U.S. Grade C."  Grade A is the best and is often to be used visually, b could be used for cuts, and c for pet food or bindings.

The picture is at the top for the recipe-

The first step is to obtain chicken breast whether that is to butcher it off of a chicken or by it pre-butchered, the second step is to brine the chicken breast, then it is brushed and rubbed, it's roasted while sitting in the leftover brine, it's taken out of the oven and allowed to rest. finally, it's eaten.

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Chicken is most commonly prepared in a moist environment. The USDA grades chicken under these guidelines:
"Grade A is the best quality and most commonly found in butcher shops and grocery stores. This bird has good meat to bone ratio, is clean with no torn skin, no bruising, no broken bones, and is not discolored. B, and C are not usually found in grocery stores. They are mostly used in products that are cut up or further processed."
Chicken parmesan, a recipe using chicken breast, is prepared by coating the chicken in egg, seasoned flour, and a breadcrumb coating, then covering it with mozzerella cheese and tomato sauce and cooking it in the oven.