The last three years, I have brined my Thanksgiving turkey with bourbon and aromatics and smoke-roasted it on a kettle grill, the lid raised by resting it on a rotisserie ring. (Notice I said smoke-roasted—not smoked. The former is done at a higher temperature to ensure crisp skin.)
But what if there was a different way to cook, a better way? I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris.
The French didn’t know from wood smoke. They still don’t. But they did use a technique singularly well-adapted to our well-endowed American turkeys where the ample breast meat tends to dry out.
The secret? Loosen the skin from the bird, place herbed butter laced with cognac between the skin and the meat, and roast the bird at a moderate temperature. You’ll get to practice some avian surgery and get a great turkey in the process.
In a nutshell, the butter melts into the breast meat, keeping it moist and adding extra flavor. Of course, back in the day, we also placed paper-thin slices of fresh truffle under the skin. Truffle is that fragrant tuber found in France and Italy that costs as much per pound as a plane trip to Paris or Rome. But you can get amazing results if you use a mix of fresh herbs.
So how do you loosen the skin from the meat? Very carefully. I explain how in the recipe. (You can also check How to Grill for step-by-step instructions.) The technique feels a little strange at first, but with practice, you’ll become a pro.
As the great 20th century chef Fernand Point exclaimed when asked the secret to great cuisine: “Du beurre, du beurre, et encore beurre!” (“Butter, butter, and more butter!”) Amen!
Preparing a juicy and flavorful turkey is the centerpiece of many holiday meals While there are many ways to season and prepare your turkey, one of the best tricks is to put flavorful ingredients under the skin Here’s a guide to everything you need to know about what to put under turkey skin to take your bird to the next level.
Why Put Ingredients Under Turkey Skin?
Sliding butter, herbs, citrus and other flavorful items under the skin allows them to permeate the meat during cooking. The skin holds them snugly against the breast and thighs, helping transfer their flavors directly to the meat.
Leaving the skin on while cooking also keeps the turkey moist and tender. The fat renders as the bird cooks, basting it from the inside. A seasoned butter boosts flavor even more.
Herb Butter
Herb butter is a popular choice for putting under turkey skin. Combining butter with fresh herbs, garlic, citrus zest and other spices gives you a flavorful compound butter.
When making herb butter:
- Use room temperature, softened butter. This allows it to spread evenly.
- Chop herbs, garlic, shallots and other ingredients finely before mixing in.
- Season generously with salt and pepper.
- Mix in any citrus zest or juices. Lemon, lime, orange all pair well with herbs.
- For the best flavor, make it the day ahead. This allows time for the flavors to meld.
Popular herb butter combos include:
- Thyme, sage, rosemary
- Tarragon, parsley, chives
- Basil, oregano, garlic
- Cilantro, lime zest, cumin
Spread herb butter evenly under the skin before roasting. As the turkey cooks, the butter bastes the meat from inside the skin. This gives you ultra moist, seasoned turkey meat.
Citrus and Spices
Wedges of lemon, lime, orange or other citrus can be placed under the skin along with herb butter. As the turkey roasts, the citrus infuses it with bright flavor.
Spices like garlic, shallots, ginger, peppercorns, allspice and more can be mixed into the herb butter or placed under the skin whole. Their flavors impart into the turkey as it cooks.
Aromatics
Placing aromatic vegetables inside the turkey cavity or under the skin adds moisture and flavor, Common choices are
- Onion
- Celery
- Carrot
- Fennel
- Apple
- Orange
- Lemon
Chop the vegetables and herbs into large chunks before placing under the skin. Or simply stuff whole cloves of garlic or shallots under there.
During roasting the aromatics release their moisture and flavor into the meat. Feel free to also stuff them into the body and neck cavities for even more flavor.
Compound Butters
Herb butter is one type of flavored, or compound butter, that can go under the turkey skin. Other compound butter possibilities include:
- Honey butter
- Maple butter
- Chili butter
- Lemon-parsley butter
- Cinnamon butter
- Orange or cranberry butter
Flavored butters add taste and moisture to the turkey meat during roasting. And they can often be made with ingredients you already have on hand.
Oils and Fats
Butter and oil offer options for moisture and flavor under the skin. Olive oil, avocado oil, walnut oil, bacon fat or duck fat add richness. Use them alone or combine with citrus, herbs and spices.
Melted butter also makes a great baste to brush over the skin halfway through cooking. Basting helps further brown and crisp the skin.
How to Get Ingredients Under Turkey Skin
Getting seasoned items under the skin is easier than you may think:
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Carefully loosen the skin from the breast meat using your fingers. Do this starting from the cavity opening and gently separating it towards the edge of the breast.
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Rub the flavored butter or other ingredients evenly under the skin. Spread it over the breast, thighs, and other meaty areas.
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Use about 4-8 tablespoons of butter or oil per 12-15 pound turkey. Adjust amounts for larger birds.
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Place any aromatic vegetables, citrus slices or herbs under skin as well.
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Be careful not to tear the skin in the process. Keep the skin intact to hold in moisture during roasting.
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Season all over the outside of the skin with salt and pepper too.
Tips for Putting Flavor Under Turkey Skin
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Do steps like loosening skin and rubbing butter under right before cooking. If doing in advance, refrigerate turkey to keep ingredients cold.
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For best safety, cook stuffing in a baking dish separate from the turkey.
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Tie turkey legs together to help hold shape during cooking.
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Use a meat thermometer to monitor doneness. Cook to 160°F in breast, 175°F in thighs.
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Let turkey rest 20-30 minutes before carving to allow juices to reabsorb.
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Save pan drippings for gravy.
Putting herbs, citrus, butter and other flavor items under the skin is an easy way to add moisture and taste to your holiday turkey. Pick your favorite flavors and enjoy the compliments on your delicious, seasoned bird!
How To Put Herbs Under Turkey Skin
FAQ
What do you put under turkey skin before cooking?
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Should I put butter under the skin of my smoked turkey?