You'll need butchers' twine to truss (tie) chickens, turkeys, and some roasts so they hold their shape as they cook. Look for food-safe butchers' twine at cookware stores, some hardware stores, and many large supermarkets. Or ask your butcher to include some twine with your purchase.
A meat thermometer is essential since the key to perfectly roasted meats is to not overcook them. Choose an instant-read or a remote digital model.
#3 Basting isn't necessary unless you want more flavor in a form of glaze
Whether you should baste meat or leave it alone as it cooks depends on various factors. A standing rib roast, for example, should not be basted because one of its best features is the salty crust that forms over the meat as it roasts; you wouldn't want to wash that away. And whole chickens and turkeys have enough fat under the skin (which we discard after cooking) that they self-baste as the fat slowly melts and coats the meat.
Frequent basting also means you're opening the oven door and letting the heat escape, which could lengthen the cook time or prevent the meat from properly browning. Understand that basting isn't necessary to keep food moist. If, however, you want to add more flavor in the form of a glaze, basting is a worthwhile endeavor.
#4 Rest the Meat
All meat should rest for 10 to 20 minutes after it's removed from the oven. Larger cuts―a standing rib roast, for example―retain enough internal heat so that they continue to cook out of the oven, up to an added 10 degrees or so. Smaller cuts like pork tenderloins do not have enough mass to continue cooking by more than a couple of degrees.
But the main reason meat should rest is to allow the juices to redistribute. If you slice into a roast chicken or beef roast immediately upon pulling it out of the oven, all the juices would pour out onto the platter, and the resulting meat would be dry.
#5 Follow safe cooking guidelines
For cooking poultry, ideal temperature is 165°. For pork and reheating fully cooked ham, the internal temperature should be 145°. For some beef, lamb, and game cuts, however, we prefer cooking to lower temperatures than the USDA recommends because it produces juicier results. If you are pregnant, older, have a compromised immune system, or are serving to children, follow the USDA's recommendation to cook beef or lamb to a minimum of 145°, and game to 160°.