When I roast a chicken or turkey, the skin always ends up looking pale. How can I get a nice golden-brown color? —H.H., San Jose, California
First, choose a shallow roasting pan, about 2-1/2 inches deep. Pans that are too deep can interfere with browning. Placing the bird on a roasting rack in the pan will help keep the skin crisp and prevent it from sticking. Before roasting, brush the turkey or chicken with oil or butter. This will keep the skin from drying out and enhance that pretty golden color. Roast according to recipe directions.