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.
No, it's not a hot dog
The Sandwich Taking Over American Menus
Airbnb’s Hottest Listing Is a Treehouse
Ending Soon: Cookware Sale!
Jewish Deli Breakfast Spread
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)