By far, the crispiest skin came from dry-brining the turkey with a mixture of kosher salt, black pepper, and baking powder, and then letting it rest uncovered in the fridge after being rubbed with the brine mixture. This method works some serious science-magic on the skin.
What is the secret to a moist turkey? It's actually four secrets rolled into one. Brine the turkey, season it, cook it to an internal temperature of 160ºF, and then let the turkey rest for at least 20 minutes before cooking it.
Should I put butter under the skin of my turkey? Yes! Adding a layer of butter under the skin of the turkey not only adds flavor but it also adds moisture. Whether you are roasting your turkey or air frying it I highly suggest using this technique.
Bacon Infusion: Ramsay uses bacon to infuse the turkey with additional flavor and to keep it moist. However, if you prefer not to use bacon, you can achieve similar results by basting the turkey regularly throughout the cooking process.
How to Pluck and Clean a Turkey with Steven Rinella - MeatEater
Should I put water in the bottom of the turkey pan?
Drain juices and pat dry with clean paper towels. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. If you don't have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.
Water is the enemy of browning. Before your turkey goes in the oven, make sure that the skin is as dry as possible by patting the entire bird with paper towels. Rubbing the turkey with olive oil or butter before roasting will encourage browning. You can also baste the turkey with fat while it's in the oven.
Place your turkey, breast-side up inside the bag. Use the enclosed oven-safe tie to secure the bag at the top. Snip six 1/2-inch-long slits in the bag with scissors – be sure to put one near a breast and a thigh, that way you can sneak your thermometer in to check the temperature.
Is it better to cook a turkey covered or uncovered?
To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.
Dried Herbs — dried thyme, rosemary, and sage add an herbal depth of flavor commonly found in poultry seasoning blends. This gives the seasoning blend, and therefore the turkey, a deep savory flavor. Dried Seasonings — in particular, garlic powder, onion, powder, and paprika round out this flavorful turkey seasoning.
The Champagne and chicken broth, which are poured over the turkey before roasting to keep the meat incredibly moist and juicy, also add irresistible flavor.
Oh, and note: she rubbed this garlic mayo on the outside and inside of the turkey's skin. The outer layer made the skin crispy and golden ("Just like an egg wash on a pie,” says assistant food editor Anna Stockwell), the inner layer made the meat flavorful and juicy.
Preheat the oven to 375° and line a baking sheet with parchment paper. Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet. Set a heavy ovenproof pot on top. Bake for about 30 minutes, until the skin is crisp and golden.
Is it better to cook a turkey on a rack or on the bottom of the pan?
The rack will allow air to circulate around the turkey and give you more of that crispy skin. Maybe you don't care, but all of the other stuff you're using (especially the stock!) is just creating steam which will result in soggy skin.
Should you put broth in the bottom of a turkey pan?
Add about 1/2 inch of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate about whether basting does anything, but it's part of the tradition).
Rubbing the outside of the turkey with oil and herbs sets the scene for perfectly browned, crispy skin with an herby scent that fills your house. Also rubbing the oil under the skin and on the breasts ensures moist, juicy breast meat—no more tough, dried-out turkey breasts.
“DRESSING YOUR TURKEY WITH A BACON LATTICE IMPARTS FLAVOUR AND HELPS PREVENT THE BREAST DRYING OUT” You can never have too much bacon at Christmas, but dressing turkey with a bacon lattice does a valuable job, too: it imparts flavour and helps prevent the breast drying out.
Baste It. Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey.
