52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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5 Comments
Chris G.
October 31, 2017
Or you can cheat, and do it the way they do in the Philippines, with chicken skin(?) http://reelandgrill.blogspot.com/2011/08/chicharon-balat-ng-manok-or-tsitsarong.html
(and hand out very crispy Turkey Skin to your guests, as an appetizer!)
Chris
(and hand out very crispy Turkey Skin to your guests, as an appetizer!)
Chris
Stacey B.
November 24, 2015
This year I'm trying the Cooks Illustrated baking powder-method for a crispy skin roasted chicken. I don't see why it wouldn't work for a turkey as well. (I've got my fingers crossed!)
Stacey B.
November 24, 2015
Here's the method, reposted on another site:
http://www.thepauperedchef.com/2008/02/crisp-skinned-r.html
http://www.thepauperedchef.com/2008/02/crisp-skinned-r.html
Mrs B.
November 14, 2016
Stacey, how did it turn out? I've read about that but have never tried it. Many thanks.
Cookie Q.
December 3, 2014
Even the broiler for the final 20 minutes won't crisp up the skin completely. All you need do is REMOVE all the skin off the turkey (it practically falls off) and lay that skin on a sheet pan and back in the oven for 15 minutes while Tom Turkey rests. Mission accomplished, every time!
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