Getting that Crispy Turkey Skin...
Following the belief system that if it looks great it will taste better, a golden brown, crispy turkey skin makes all the difference in the world. That deep color tells our senses it’s just got to be good.
When you roast a turkey, you should always tent aluminum foil to prevent the skin from burning during its hours of stay in the oven. I start my turkey at 500 degrees for a half-hour (untented), then tent the top with foil while the roasting continues at 325-350.
When the turkey’s done, though, often the skin is only a pale brown, and we want golden brown. A quick fix is to leave the oven door ajar while you broil the skin for just a few minutes. Use your oven light and don’t leave the bird’s side! Remember that meat, as well as the skin, continues to cook for a bit after removed from direct heat so be sure to remove your turkey just before the skin likes oh-so-perfect.
And I don’t care if it is fat - Turkey skin is one of the highlights of a holiday dinner. Most who say they don’t like it, simply hasn’t tried a piece - and maybe that’s a good thing for the rest of us skin-lovers.
Posted
Sunday, December 31st, 2006 at 10:41 am EST
Read more in Quick Fixes
July 8th, 2007 at 6:24 am
Great tip! As kids, my Brother and I would fight over the tasty crisp chicken and turkey skin the minute the platter hit the table.
In those days, we actually had an “Egg Man”. He would be at the house every week with farm fresh eggs and poultry..ahh the good old days. On one of his visits my Mom had had enough of us bickering over the skin, so she asked with a chuckle..”Do have any chickens that are just totally made of skin?” Now that would be heaven for me.