Who says you can’t teach an old dog new tricks?
I picked up this trick a few weeks ago from a fellow chef’s blog (I wish I could remember, but whoever you are, thank you!) and tried it for the first time with this year’s Thanksgiving turkey…it’s magic!
First of all, I ALWAYS brine my turkey, which, while making for moist, succulent meat, can cause problems with getting the skin, saturated by the brine, to crisp and brown evenly. And, let’s face it…crispy is skin is the whole reason for roasting a turkey in the first place!
Here’s the trick to perfect, crispy skin on a brined turkey…
Brine your bird for 24 hours (this is the brine I use).
Then, remove the bird from the brine, pat it dry (inside and out), and place it breast-side-up in a baking dish in the bottom of your fridge, UNCOVERED, for another 24 hours.
Remove from the fridge 2 hours before roasting, and let it rest on the counter.
Then, of course, roast it uncovered.
The skin on this turkey was amazing, by far the best results I’ve ever gotten.
If you’re a skin-junkie (that didn’t sound right…) like me, you gotta try this!
Happy Thanksgiving to you and yours!
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