As Thanksgiving approaches, home cooks across the country are gearing up to roast the centerpiece of the holiday meal – the turkey We all want moist, flavorful meat and gloriously crispy skin But achieving perfect turkey skin can be elusive, leading to disappointingly flabby and pale results. What’s the secret to getting that snap-crackle-pop turkey skin that looks and tastes incredible? The answer may surprise you – it’s boiling water.
I know, pouring boiling water over raw poultry seems counterintuitive. But trust me it’s a game changing technique that really works to transform turkey skin from lackluster to legendary. Here’s why this strange-sounding method delivers such amazing outcomes along with step-by-step guidance to help you master this trick.
Why Hot Water = Crispy Skin
To understand why blasting a turkey with boiling water right before roasting yields such crispy skin, you need to know what makes crispy happen in the first place. Moisture is enemy number one. Any external moisture on the turkey skin will turn to steam in the hot oven, preventing browning. And excess fat under the skin also impedes crisping by insulating the skin from the oven’s heat.
So the first step to crispy skin is drying out the skin’s surface. However, drying alone isn’t enough to address the fat underneath. Pouring boiling water over the turkey may seem contradictory after drying the skin, but it actually helps render out hidden fat stores and allows them to drain away. It’s a one-two punch against moisture and fat. Here’s how it works:
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Hot water causes the skin to shrink and tighten. This forces out moisture and fat from under the skin.
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Tight skin forms a barrier that keeps juices inside the meat during roasting.
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The result is dry, taut skin with little fat underneath – the perfect foundation for achieving a crispy crust.
So a boiling water bath is the not-so-secret trick to turkey skin that shatters audibly when you bite into it. Let’s look at how to best execute this technique.
Step-By-Step Hot Water Method
To unleash the full crispy skin power of boiling water, technique is key. Follow these simple steps:
Prep The Bird
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Make sure your turkey is fully thawed before prepping. Pouring boiling water over frozen meat won’t be effective.
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Pat the skin dry with paper towels to remove any moisture on the surface.
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Carefully loosen the skin from the breast meat, being careful not to tear it. This allows hot fat to drain out during cooking.
Boil The Water
- In a large pot, bring several quarts of water to a rapid boil. You’ll need enough to thoroughly pour over the entire surface of the turkey.
Apply The Water
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Place the turkey in a large basin or roasting pan. Slowly and carefully pour the boiling water over the entire surface of the turkey, including inside the cavity.
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Turn the turkey to expose all sides. Pour water over any unblanched areas.
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You’ll see the skin noticeably tighten and become more transparent as it shrinks from the heat.
Pat Dry
- Allow the turkey to drain briefly then pat dry thoroughly with paper towels, inside and out.
Finish Prep
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Apply any oils, herbs or aromatics you wish under the skin. The boiling water helps them cling and permeate the meat.
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Truss the turkey and place breast up on a rack in a roasting pan, ready for the oven.
Roast
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Roast the turkey according to your favorite time and temp method, basting periodically.
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The boiling water pre-treatment ensures skin that crisps up beautifully as it roasts.
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Let rest, then devour your crispiest turkey skin ever!
Troubleshooting Crispy Skin
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Make sure turkey is fully thawed – Hot water can’t effectively tighten the skin on frozen meat
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Dry skin thoroughly before boiling – Surface moisture will minimize effects of hot water
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Boil enough water to cover entire surface – Pour slowly and thoroughly to blanch all skin areas
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Pat dry after boiling – Allowing skin to air dry ensures a dry surface for crisping
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Loosen skin before boiling – Allows rendered fat to drain away from skin
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Avoid basting early – Basting adds moisture that can inhibit initial crisping
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Baste later in roasting – Basting after initial crisping helps crisp skin further
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Use a rack – Elevates turkey above rendered fat for even crisping
Frequently Asked Questions
Does this work for other poultry?
Yes! The boiling water trick is great for getting crispy skin on chickens, ducks, and other birds. Follow the same method of pouring boiling water over a fully dried bird.
Can I stuff the turkey after boiling?
Absolutely. Pouring boiling water over an unstuffed bird allows maximum skin contact for effectiveness. Stuff it after patting the skin dry.
What if my turkey is brined?
No problem! Boiling water is beneficial for brined or unbrined birds. It will help rinse away any excess brine spices for better flavor too.
Is boiling water safe?
Exercise caution when pouring boiling water by going slowly and carefully. Wear insulated gloves if needed. The results are well worth the extra effort.
How does this affect roasting time?
It doesn’t! Follow your usual timing method. The boiling water prep simply enhances skin texture and doesn’t alter total cook time.
The Takeaway
Frequency of Entities:
boiling water: 13
turkey skin: 12
crispy skin: 8
pouring boiling water: 3
hot water: 3
On Turkeys, Smoked or Grilled
This year i really want to smoke a turkey and was wondering if you had any tips? —freets at 8:50PM on 11/10/11
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Oh, absolutely. Josh Bousel has got you covered! Check out his great recipe for Cajun Smoked Turkey!
Are there any worthy grilled turkey recipes? Should I butterfly it or not? Would cranberry glaze thats applied in the last half hour be noticeable or just be a gimmick? —esjay at 4:28PM on 11/10/11
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Actually, grilling a turkey is one of the best ways to cook it because it makes cooking the legs and breasts to the correct temperature so much easier. Yes, Id butterfly the bird so that it lays flat. The key to great grilled turkey is to build the right kind of fire. What you want is a two-zone indirect fire, where all of the coals are piled on one side. Place the grate over the coals and position the turkey skin-side-up such that the legs are closer to to coals than the breast. Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher).
If your coals start to die out in the middle, feel free to add a few more during the cooking process. Itll take around 3 to 4 hours for a 10 to 12-pound bird.
If you want your skin extra crisp, you can carefully flip the bird (ha) and place it directly over the coals for a few minutes at the end. Let it rest at least half an hour under foil, then carve and serve.
Recommendations on cooking a bird on the weber? i usually smoke mine on the weber smokey mountain bullet, but Im cooking off-site this year and only have access to a kettle bbq. tips like timing and amount of coals would be very helpful. Ive already purchased coal rails, so ive got that covered. —shimpiphany at 5:18PM on 11/10/11
See my response above. As for amount of coals, Id start with a 3/4 full chimney and add more as necessary during cooking.
Ive tried to cook my bird on the grill before, but it ends up being a bit too dry. Do you have any good grilled/smoked turkey recipes, techniques? —dasago at 5:37PM on 11/10/11
See the responses above, and if you have a rotisserie, Josh Bousel has a wonderful recipe for rotisserie turkey.
On Gravy
Why is gravy so amazing? Isnt it the BEST part of Thanksgiving? —Bec at 4:15PM on 11/10/11
Are you just looking for some reassurance here or is this a serious question? If its the former, then YES OF COURSE ITS THE BEST PART OF THANKSGIVING. If the latter, then no, obviously stuffing is the best part of thanksgiving. Pull your head out of the turkey.
By the way, have you ever considered starting yourself on the Gravy Diet?” Its a brand new made-up diet for a new generation of gullible people.
What is the most efficient way to get the maximum amount of gravy into my mouth? —film_score at 4:30PM on 11/10/11
Id suggest the firehose:
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What is the best time/temp combo to roast a turkey to maximize gravy? My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. She uses Butterball, or something like that, which I know has added water in the processing. I buy a natural, organic turkey with minimal processing and no additives. I do brine the turkey overnight, but I barely get any gravy at all. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. And she stuffs it. Why dont I get as much gravy as she does? —ktskrap at 5:54PM on 11/10/11
You answered your own question here: Butterball turkeys have a ton of extra liquid pumped into them. Some of this comes out as it cooks. Additionally, Im guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Its this combination that leads to more drippings.
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Of course, I wouldnt worry about it. Its very easy to make plenty of great gravy even before you roast the bird. The pan drippings are a flavor enhancer, thats all. Check out these tips on making gravy.
Didnt you have a “make ahead” gravy last year: roasting turkey parts, making broth, and going from there? I tried the search function, but couldnt find it. Could you give us the link if you have already covered this important part of Thanksgiving—a part that I find overwhelming if I have to do it at the last minute! —Teachertalk at 7:28PM on 11/10/11
Heres last years gravy recipe. It certainly can be made ahead by roasting off turkey parts for stock then following the attached recipe. I pretty much always make my gravy ahead, adding drippings at end to enhance its flavor.
Ooo, I thought of another one. My boyfriend is a crazy person and doesnt like gravy. If I were trying to bring him over to the gravy side, what recipe would you suggest (white and/or brown gravy)? —coppertone24 at 7:56PM on 11/10/11
Id suggest making this one, then wearing it. With nothing else. If that doesnt turn him on to gravy, sorry coppertone24, its time to start shopping for a new boyfriend.
A few years ago I made pan gravy using red wine (ABs Best Gravy Ever). ABs gravy was a rich brown color, ours turned purple. It tasted great, but it was purple. Any tips on what red wine wont turn from scratch turkey gravy purple? —Tootsie at 8:44PM on 11/10/11
Sounds like you didnt reduce it far enough before adding the rest of your liquid. When using red wine, you want to reduce it pretty far before you add any other liquid. This will concentrate its color and its flavor and help you avoid the purple sauce. Yep, nobody wants to eat purple food.
I make gravy using the pan drippings from the turkey. It takes me 20 minutes or so to get the large quantity of gravy (6 cups once finished?) to the correct consistency. Unfortunately, this means that if the turkey takes slightly longer than I expect, Im in the kitchen whisking gravy while guests are here waiting for their food.. So… is there any way to make a large quantity of gravy quicker? Or any prep work I can do to speed things along? Also, which is better? Butternut squash pie, or pumpkin pie? —marciposa at 10:44PM on 11/10/11
Im not sure why its taking so long to get the quantity down to the right amount. Are you seriously getting more than 6 cups of pan drippings from the turkey and reducing them, or are you starting with turkey stock that you made separately? If the former, then its new to me. Ive never seen a turkey release that much juice as it cooks. If its the latter, then simple: make your gravy before the turkey is done roasting. You can always add just the drippings to the gravy and reduce it just until it comes back to the desired consistency. This is how I do my gravy every year.
And I think Butternut squash is clearly better. Pumpkin just doesnt have the same flavor, as nice and fun as it sounds.