Turkey With Extra Crispy Skin Recipes

TURKEY WITH EXTRA-CRISPY SKIN

Steps:

• Pat turkey dry inside and out with paper towels.
• Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
• Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
• Preheat the oven to 350°F.
• Pat cavity of bird dry if necessary.
• In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
• Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
• Rub remaining paste over skin and inside cavity.
• Tie turkey legs together with kitchen string and tuck wing tips underneath body.
• Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
• Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
• Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
• Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
• Arrange carved turkey on a platter garnished with rosemary sprigs.

CRISPY-SKINNED HERB-ROASTED TURKEY

Steps:

• Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
• In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
• Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
• On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
• On the day of, take the turkey out of the fridge 1 hour before cooking.
• Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
• Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.

THE EASY WAY TO A JUICY ROASTED TURKEY {WITH CRISPY SKIN!}

Steps:

• Preheat the oven to 325F.
• Remove the neck and giblets from the cavity. Pat the turkey dry with paper towels then season the inside and out with kosher salt and freshly ground pepper. Place herbs, carrots and celery into turkey cavity.
• Place breast-side up in a roasting pan and brush all over with 1/2 cup melted butter. Pour 4 cups stock into bottom of roasting pan. Tent with foil and roast for 2 1/2 hours (add 15 minutes for each additional pound). Remove the foil, baste with remaining melted butter. Increase oven temperature to 425F. Place turkey back in oven and roast for another hour or until the meat at the thigh registers 165F. Add more stock to bottom of roasting pan, if needed.
• Remove from oven and loosely tent turkey with foil. Allow to rest for 30 minutes before serving.