When covering with aluminum foil, do so shiny side in [against meat.] keeps the meat more moist--don't ask me how, but it really does. *This is especially helpful when making a turkey.*
Another turkey hint: Cook the bird breast side DOWN [feet in air] The juices run down while cooking and will help to keep the naturally drier white meat moist, plus the part of the bird touching the pan will cook faster. White meat takes longer to cook, which is why so many cooks keep having to extend the cooking time waiting for the breast meat to finish. Trust me on this--BREAST SIDE DOWN--I haven't had a dry one yet.
And always cook for the shortest amount of time shown as option for however many pounds your turkey weighs. At that time, slice down into the thickest part of the breast meat -down to the bone- to check for doneness. If still pink, put back in oven and check again every 20 minutes until done.
When cooking with boneless/skinless chicken--Don't thaw first. Just take directly from freezer, wrap in, or cover pan with, aluminum foil and put straight into an oven heated at 450, cook for 45 minutes. Tender and juicy every time. It's amazing. Try adding barbecue sauce or a honey and soy sauce combo over the meat while baking--delicious! And so easy.
