Spice-Rubbed Roast Turkey - Cooks Illustrated

Published November 1, 2003.

Spices can give a holiday bird pizzazz, but not if they fall off or turn into a soggy mess. Could we boost the mild flavor of turkey and still keep the skin crisp?

The Problem

Turkey may be the centerpiece of the Thanksgiving meal, but it can also be bland and boring. Spice-rubbed turkeys pack more flavor, but they are often overspiced and overcooked, with a sad, soggy skin.

The Goal

A spice-rubbed turkey featuring succulent meat perfumed with spices and covered with crispy, flavor-packed, mahogany-colored skin.

The Solution

Brine, then air-dry the turkey for maximum skin crispness. Apply the rub not only to the skin but to the meat underneath and inside the cavity as well. The technique of lifting the skin breaks some of its membranes and creates pockets of air between the skin and flesh that makes it easier for the fat to render. Massaging the spices inside the cavity flavors the meat from the inside out.

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