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Lin has experimented with spatchcocking everything from Thanksgiving turkeys to Peking ducks, and finds that the technique also helps crisp up the skin as the bird roasts. By laying the turkey ...
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To get that nice golden-brown color, brush the breast of the turkey with oil right before you put it in the oven. Any kind of neutral oil works great, from avocado oil to vegetable oil.
Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours.
Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon to 1 teaspoon of Diamond Crystal kosher salt per pound.
Applying it under the skin and on the surface helps achieve even browning and a crispy skin. Basting the turkey with compound butter while it cooks will deepen the flavor and improve the texture.
Arrange turkey breast side up on a wire rack, and place rack inside an 18- x 13-inch rimmed baking sheet; tuck wing tips underneath turkey. Loosen turkey skin from breast, thighs, and drumsticks ...
The secret to crisp, golden turkey skin is patting it completely dry before brushing it with oil or butter, adding seasoning, and popping it in the oven. If you don't dry the bird, you'll be left ...