Better than Best Oven-Roasted Turkey

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.

The Problem

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.

The Goal

A great roast turkey that was even better than our best, with golden, crispy skin.

The Solution

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.

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America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.