True or false: crispy browned skin is the BEST part of roast turkey or chicken! I say true. Don’t even bother debating me. I would eat all the skin off the Thanksgiving turkey if it weren’t totally socially unacceptable. Below are my best tips for a crispy-skinned, evenly-browned turkey or chicken, and why they work!
Making a turkey with perfectly browned, crispy skin may seem intimidating, but it’s easier than you think with the right techniques A beautiful golden brown turkey not only looks impressive on your holiday table, it also adds delicious flavor Follow these simple steps for foolproof crispy turkey skin.
Dry Out the Skin
Moist skin will never get as brown and crispy as dry skin
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Remove the turkey from any packaging and pat the skin dry with paper towels. Make sure to get into all the nooks and crannies.
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Place the turkey on a wire rack set over a rimmed baking sheet.
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Refrigerate the turkey uncovered for at least 12 hours, or up to 24 hours. The cold dry air in the fridge will help the skin dehydrate.
Drying out the skin this way is the number one tip for achieving the crispiest texture.
Allow Turkey to Come to Room Temperature
Take the turkey out of the fridge about 30 minutes before cooking. Letting it sit at room temp helps the meat cook more evenly since the bird won’t start off ice cold in the middle.
Season Under and Over Skin
Slide your fingers between the turkey skin and meat to loosen the skin over the breast and thighs. Be careful not to tear it.
Rub the following under the skin:
- Softened butter
- Olive oil or vegetable oil
- Fresh herbs like rosemary, thyme, or sage
- Spices like garlic powder, onion powder, salt, and pepper
Sliding flavorings directly onto the meat helps ensure every bite is seasoned.
Rub any leftover oil, herbs, and spices onto the outside of the skin as well. Try adding paprika or chili powder for extra color and flavor.
Start Turkey at High Heat
Preheat your oven to 425°F with a rack in the lower third position.
Place the seasoned turkey on a wire rack in a roasting pan. Roast at 425°F for 30 minutes to kickstart browning.
The initial blast of high heat helps the skin get crispy and golden brown faster.
Lower the Temperature
After 30 minutes, lower the oven to 325°F.
Cover turkey breasts with a foil tent if they brown too quickly. Allow thighs and drumsticks to continue browning uncovered.
The reduced temperature lets you finish cooking the turkey through without burning the skin.
Crisp the Skin at the End
For the last 15-30 minutes of roasting, remove foil and increase the temperature back to 425°F.
Watch carefully to avoid burning. This final crisping step helps the skin get as brown and crispy as possible.
Let Turkey Rest
Allow the turkey to rest for 30 minutes tented loosely with foil before carving.
Resting gives the juices time to redistribute throughout the meat for better flavor in each bite.
Troubleshooting
If skin isn’t browning:
Make sure turkey is thoroughly dried out first. Also, increase oven temperature by 25 degrees.
If skin is sticking:
Try rubbing a thin coat of oil or nonstick spray over skin before cooking. Avoid basting, which can make skin soggy.
If skin is burning:
Cover burning sections with foil shields. Reduce oven temp by 25 degrees.
Tips for Extra Crispy Skin
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Brush turkey with melted butter before and during roasting.
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Rub skin with baking powder or cornstarch to draw out moisture before cooking.
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Place turkey on lower oven rack closer to the heat source for optimal browning.
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Add a compound butter under the skin for more flavor. Try mixing herbs, citrus, or spices into softened butter.
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Let turkey air dry in the fridge for up to 48 hours for even drier skin.
What About Stuffing and Basting?
Many traditional cooks insist on stuffing the turkey cavity to roast the stuffing inside. However, this can lead to uneven cooking.
The stuffing prevents air circulation, while the stuffing itself doesn’t get hot enough to cook safely.
For food safety and the best results, cook stuffing separately and roast your turkey unstuffed.
Basting is another step many home cooks swear by. However, opening the oven repeatedly lets heat escape.
Basting also adds moisture back to the skin, which can make it less crispy.
Skip the basting and let your turkey cook undisturbed for golden brown skin.
Make It a Full Meal
Once your showstopping turkey is done, it’s time to think about how to round out your holiday feast.
Here are some classic Thanksgiving side dishes that pair perfectly with the main turky event:
- Fluffy mashed potatoes
- Rich turkey gravy
- Tangy cranberry sauce
- Savory bread stuffing
- Sweet potato casserole topped with toasted marshmallows
- GREEN BEAN CASSEROLE – The quintessential Thanksgiving side made with fresh green beans, creamy mushroom soup, and crispy fried onions.
- Buttery biscuits or dinner rolls
- Slice of pumpkin, apple, or pecan pie for dessert
With tender and juicy turkey plus all the trimmings, you’ll have a complete Thanksgiving meal the whole family will love.
Enjoy Your Crispy Creation
For your next holiday meal, try these easy techniques to make a turkey with deep golden crispy skin.
Letting the turkey air dry, adding flavor under the skin, and using a high then low roasting method will guarantee mouthwatering results.
Crisp up your next turkey and look forward to enjoying the delicious browned skin yourself. Your guests will be impressed with your holiday cooking skills.
Simple Steps to Perfectly Browned Skin:
Remove the bird from any packaging and thoroughly pat dry all over. Place on a wire rack over a rimmed baking sheet. Store in the refrigerator uncovered for 12 hours to allow the skin to dry out. This technique works because dry skin crisps and browns more readily than wet skin. Refrigerator air is very very dry, and dries out skin efficiently. The Maillard reaction, a collection of chemical reactions that happen when meat or skin browns and creates new flavor compounds, cannot occur until much of the moisture has left the meat or skin. So, drier skin = browner skin and more flavorful skin more quickly.
Allow the bird to sit out of the refrigerator 30-40 minutes at room temperature before seasoning or baking. This will help the bird cook more evenly. This technique works because a bird right out of the fridge will have very cold bones, which can prevent the meat closest to the bones from cooking at the same rate as the meat furthest from the bones. Allowing time for the temperature to equalize throughout the bird means your bird will cook more evenly and potentially more quickly. This idea of “cold bones” is debated, but I have found the difference to be VERY noticeable when roasting a whole bird. I think it is due to the cavity in the center of the bird. Allowing a spatchcocked chicken or turkey to sit out would not be as important because the cavity is not a factor.
Keep scrolling for more crispy brown skin tips!
Before baking, rub the bird’s skin and cavity down with softened unsalted butter and sprinkle with salt and pepper. This technique works because butter is delicious. Poultry skin doesn’t actually NEED butter to brown because the skin already has a high fat content. But, it’s Thanksgiving, aka #butterfest2020
Start the bird at a higher temperature (I do 425F) for 20 minutes, then reduce the heat (I do 350F) for the remainder of the cooking time. This technique works because the higher temperature gives the skin a head start on browning.
Two more lil’ reminders: Roast the bird on the wire rack that it dried on for maximum crispy skin acreage. You can place aromatics like herbs, citrus, or veggies under the rack for flavor. Rotate the roasting pan every 20 minutes or so for even heating. If any part of the bird begins to brown too much, put a little foil shield over it!
HOW TO BROWN A TURKEY
FAQ
How do I get my turkey to brown?
Does foil help turkey brown?