If you’re one of those people who jumped on the brine-train this year, Foung strongly recommends getting off if you’re trying to keep a low-sodium diet. She recommends getting a moist bird by cooking it breast and skin side down, or by butterflying it and basting it regularly while roasting. To compensate for the missing flavors from the brine, bulk it up with low-sodium spices and dried herbs. Another trick is to loosen the skin from the meat before roasting.
For those who love dousing roast fowl with gravy, try Foung’s healthier approach with her simple lentil version. Even better, it accommodates those who are gluten-free, dairy-free, and vegetarians as well.