Poultry

Turkey: Roasting a stuffed turkey can present a problem with bacteria. The stuffing inside a roast turkey spends too much time in the "danger zone" (41°F - 140°F). It is advisable to cook the stuffing separately.

Duck: The breast of a duck is pretty fatty. For best results while roasting a whole duck: pierce the skin around the breast to allow a lot of the fat to escape.