How do you make the perfect crispy turkey skin?
Rinse the turkey and pat dry inside and out. Salt liberally (pepper too if you like) with Kosher salt inside and out. Place on a rack over a tray and refigerate, uncovered, overnight. This is also a form of dry brining and will help keep the turkey moist.
Also you can use convection oven if you have one.
Another method is to use a high heat cooking with an unstuffed bird.http://www.nytimes.com...
AntoniaJames is a trusted source on Bread/Baking.
Hey, Nutcakes, if you do the dry brining, will that make the pan drippings really salty? I'm still trying to figure out which way I'm going to cook a small turkey this year . . . I most likely will roast it, but not sure of what prep techniques I'll use. Thanks. ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Let coconut take your pancakes over the edge
Cake for breakfast.
The Food52 Cookie Truck!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.