Roast (or turbo) chicken was never a favorite. Mainly because they were mostly dry, tough and flavorless. But once I learned the secret, it has become an easy meal!
The secret is brining! And I followed Ruhlman's instructions. I mainly do the quick brine method and I end up with moist, flavorful chicken!
Well, ok the process is not that fast (I did say easy, not fast) but the procedure is mainly waiting time... and the pay-off is really great!