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!
A beautifully bronzed turkey with crispy, crackling skin is the crowning jewel of any Thanksgiving table But achieving that perfect golden brown turkey skin can be elusive for many home cooks Undercooked skin comes out pale and rubbery, while overcooking produces a charred and burnt exterior.
So how do you get that magazine-worthy, golden browned turkey skin every time? The secret lies in understanding the science behind crisping the skin, and following a few simple turkey roasting techniques. This guide will walk you through each step to help you learn how to make turkey skin golden brown and delicious.
Why Crispy Skin Matters
When you bite into a tender, juicy piece of turkey topped with crunchy, crispy skin, the contrast of textures and flavors is simply divine. Crispy turkey skin provides:
- A protective barrier – The skin seals in moisture and flavors.
- Added flavor – The Maillard reaction between the skin’s proteins and natural sugars creates complex, roasted flavors.
- Satisfying crunch – The delicate crunch of the skin is an essential texture contrast to the moist meat.
So putting in a little extra effort to perfect your turkey’s skin is well worth the crispy, crackling payoff.
How to Get Crispy Turkey Skin
Achieving crispy browned turkey skin relies on a combination of these key factors:
Start Turkey Skin Side Up
Roasting your turkey breast side up allows the fat under the skin to render and fry the skin in its own fat. If you roast breast down, the skin simply steams and stews in the rendered fat instead of crisping.
Use High Heat
You need a temperature of at least 425°F to crisp the skin. Some experts even recommend starting at 450-500°F. The high heat helps the fat to render quickly and the skin to brown.
Reduce Temperature Later
After the initial high heat to crisp the skin, drop the temperature to 350°F or so to finish roasting without burning
Dry Out the Skin
Patting the skin dry and letting it air dry in the fridge overnight helps remove excess moisture that can inhibit crisping.
Loosen the Skin
Separating the skin from the meat allows rendered fat to spread evenly underneath, frying the skin evenly.
Brine for Flavor
While wet brining isn’t mandatory, it helps season the meat and gives great flavor to the crispy skin.
Rub With Oil and Seasonings
Coating the skin with oil helps it crisp up. Seasonings like salt, pepper, herbs, and spices add flavor.
Watch Carefully
Keep an eye on the browning and cover any areas that seem to be darkening too fast.
Step-By-Step Crispy Turkey Skin
Now that you understand the keys to crispy skin, here is a step-by-step guide to roasting the perfect golden turkey:
1. Dry the Turkey
Remove the turkey from packaging and pat the skin dry inside and out with paper towels. Place on a rack set in a rimmed baking sheet and refrigerate uncovered overnight. The cold, dry air will help dehydrate the skin.
2. Preheat the Oven
Preheat your oven to 450°F. Place a rack in the lower third of the oven.
3. Prepare the Turkey
Remove giblets and neck from the turkey cavities. Rinse turkey and pat dry again with paper towels.
4. Loosen the Skin
Gently separate the skin from the breast meat by running your fingers between the skin and meat. Do the same on the drumsticks, thighs, and wings.
5. Apply Oil and Seasonings
Brush or rub the skin with olive oil or melted butter. Generously season under and on top of the skin with salt, pepper, dried herbs like sage, thyme or rosemary, and spices like garlic powder or paprika.
6. Tuck Wings and Tie Legs
Tuck the wing tips under the body so they don’t burn. Tie the legs together with cooking twine.
7. Roast at High Heat
Place turkey skin side up on a V-rack in a roasting pan. Roast at 450°F for 30 minutes to crisp the skin.
8. Lower the Temperature
Reduce oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the thigh reads 165°F, about 2-2 1/2 hours more.
9. Monitor Browning
If the skin browns too quickly, lightly tent foil over it to slow browning. Check halfway through roasting time.
10. Let Rest and Carve
When the turkey is done, let rest 30 minutes before carving. Serve with crispy skin on each slice!
Turkey Skin Troubleshooting
Follow these tips if your turkey skin doesn’t turn out right:
- Pale skin – Start at a higher temp (500°F) next time or use a lower rack.
- Leathery skin – Cut slits in skin before roasting to help fat render.
- Burnt patches – Use foil tent to cover over dark spots next time.
- Flabby skin – Dry skin longer before roasting and separate from meat.
Make Ahead Crispy Turkey Skin
You can also make crispy turkey skin ahead of time to top your Thanksgiving turkey or enjoy as a crunchy snack!
Ingredients
- Turkey skin, patted dry
- Olive oil or melted butter
- Seasonings – salt, pepper, dried herbs
Directions
- Preheat oven to 450°F. Line a baking sheet with parchment.
- Arrange skin in a single layer on baking sheet. Brush with oil and season.
- Roast 10 minutes until browned and crispy. Cool completely before storing.
- Crumble and use to top turkey, salads, soups or stuffing!
Frequently Asked Questions
How long does it take to crisp turkey skin?
It takes about 30 minutes at 450°F to fully render the fat and crisp the skin. Then continue roasting at a lower temp.
Should you crisp turkey skin at beginning or end?
Always start with high heat to crisp the skin. If you wait until the end, the skin will already be soggy.
Does basting make turkey skin crisp?
Basting actually steams the skin and makes it less crispy. Dry heat is best for crisping.
Should you prick the turkey skin?
Some prick the skin thinking it helps fat render, but this can tear the skin. Better to loosen skin from meat instead.
What’s the best oil for crispy turkey skin?
Avocado oil has the highest smoke point at 520°F so it’s less likely to burn. Olive and vegetable oil also work well.
Can you crisp turkey skin after cooking?
It’s best to crisp the skin while roasting the turkey. But you can bake just the skin after to crisp it up.
Enjoy Golden Brown Turkey Skin
Crispy, crackling turkey skin takes your holiday bird from average to extraordinary. Now that you know how to make turkey skin deliciously golden brown, you can relax and enjoy showing off your Thanksgiving masterpiece this year! With these simple tips, you’ll never have to settle for flabby turkey skin again.
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!
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.