Thanksgiving Turkey Tips?

JHS
Wed, 07 Oct 2009 10:24:36 +0000

I have also made Thanksgiving turkeys all my adult life.

One way to get crispier skin on any poultry is to let it sit uncovered in the refrigerator for a day – or significant part thereof – prior to roasting. That dries out the skin somewhat, which lends itself to crispiness. Also, make small slits or pricks (just in the skin, not the meat) so the fat will run off and not soak into the skin as it liquefies.

Since I have never been a briner, I don’t know whether this approach is mutually inconsistent with brining.