Roasting techniques involve cooking food, typically meat or vegetables, in an oven or over an open flame. This method uses dry heat to create a flavorful, browned exterior while keeping the inside tender and juicy. Common roasting temperatures range from 300°F to 450°F, depending on the type of food being prepared. There are various roasting methods, including spatchcocking, which involves removing the backbone of a bird for even cooking, and high-temperature roasting, which quickly sears the outside. Proper seasoning and the use of a meat thermometer can enhance flavor and ensure food safety during the roasting process.