Dry-age: Place the meat on a rimmed platter. Pat it dry with paper towels and set it in the refrigerator. Drying the beef helps the exterior crisp up. (You can do this with any large roast ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... characteristic crisp skin on the outside with juicy meat inside can be a challenge. In this recipe from ...

While the sauce is thickening, remove the skin from the turkey drumstick, then remove the meat from the bone in large chunks, discarding any bone or sinew. To serve, spoon the pot-roast sauce into ...