Poultry Recipe
Display of poultry on a cutting board.
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Ingredients
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Poultry Selection
Marinade Ingredients
Method
Poultry Preparation
- 1
Clean the Poultry
Rinse the chicken breasts, turkey thighs, and duck legs under cold water. Pat them dry with paper towels.
- 2
Trim Excess Fat
Using a sharp knife, trim any excess fat from the poultry pieces to ensure even cooking.
Marinade Preparation
- 3
Prepare the Marinade
In a bowl, combine the olive oil, lemon juice, minced garlic cloves, rosemary, salt, and black pepper. Whisk until well mixed.
- 4
Marinate the Poultry
Place the cleaned poultry pieces in a large resealable plastic bag or a glass dish. Pour the marinade over the poultry, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for more flavor.
Cooking the Poultry
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Arrange on Cutting Board
Once marinated, remove the poultry from the refrigerator and let it sit at room temperature for about 15 minutes. Arrange the pieces on a cutting board for easy access.
- 7
Cook the Poultry
Place the marinated poultry on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes for chicken breasts, 35-40 minutes for turkey thighs, and 40-45 minutes for duck legs, or until the internal temperature reaches 165°F (75°C).
- 8
Rest and Serve
Once cooked, remove the poultry from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute for better flavor and moisture.
