Published November 1, 2000.
In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin.
How do you produce a roasted bird with thoroughly cooked legs and moist, flavorful breast meat? We found the answer back in 1993. But even our favorite turkey recipe lacked the really crispy, browned skin we sought.
A great roast turkey that was even better than our best, with golden, crispy skin.
Let the turkey air-dry in the refrigerator after brining, which allows the residual moisture in the skin from brining to evaporate. Now, the skin crisped in the oven instead of steaming from the excess moisture.list of recipes