For even circulation of heat around a roast, you can put it on a rack. Many roasting pans come with a rack as a 2-piece set or else you can use any sort of metal rack to keep the roast off the bottom of the pan.
This method is for a medium to large size roast, such as a beef roast, whole chicken (or turkey) or turkey roulade. Select a roasting pan just bigger than the size of your roast, for which you have a roasting rack.
Pat the outside of the meat dry with a paper towel, and then rub with butter or drizzle with olive oil before adding seasonings.
Place roast on rack in the center of the pan.
Add 1 cup white wine (or chicken stock) and 1 cup water to the bottom of the pan (do not pour over roast)
Roast in a pre-heated 350 degree oven for approximately 1.5 hours to desired doneness. Use a meat thermometer!
PRO TIP: If you are not using a rack to roast the meat, be mindful that food will steam in a pan with the sides too high. For example, use a sheet pan to cook a tenderloin.
PRO TIP: When roasting a chicken or other roast where there are vegetables in the bottom of the pan – use a roasting pan which is just large enough to handle the size of the meat you are roasting. Using an over-sized pan will result in burning of the vegetables or pan juices.