What's the best way to get a very crispy skin on a turkey without drying out the meat?

Question

I'd like to have a nice crispy, flavorful skin on my Thanksgiving turkey. Something like Peking Duck. But being moist throughout is paramount.

Answer 1

you have to get your hands under the skin around the breast and stretch the skin a little. then put some pats of butter under the skin and rub soften butter into the outside. start the turkey in the oven at 400 for the first 30 minutes, then turn the oven down to 350. remember to baste it every 20 minutes after the first hour. this works for me

Answer 2

I know many may not be able to do this, but a rotissarie is the best way to have a bird (turkey, chicken, etc) wonderfully moist inside and crispy outside. Even done with only salt and pepper creates amazing flavor, moistness, and crispiness.

But if you don't have a rotissarie, you can rub the bird of choice with a bit of vegetable oil or olive oil. (Olive oil would be my choice if I went this route). Rub the bird with oil and then season as you wish. Put in the oven and roast. Baste the bird every half an hour after the first hour of roasting.

I hope you get some wonderful answers! Everyone has their own special tricks. Try them all and find which one works best for you. :) Enjoy!

Answer 3

I have never done this, but people have told me that in order to get the crispiest skin with no chance of drying out the bird, the best way is to deep fry it. It also takes less time, than roasting.

If you want to roast it, then make sure that you brine it first. Williams-Sonoma has a really good brining mix or you can make your own with some sugar, salt, whatever kind of herbs and spices you wish, and liquid (preferably stock but water will suffice.) A complete recipe for brined turkey can be found at http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Just for the record: basting does not actually add or help retain moisture in any kind of meat. As a matter of fact every time you open your oven when your food is cooking you lower the temperature which throws off the cooking cycle. I know that basting is traditional, but trust me once you have brined a turkey you will never go back to basting again.

Answer 4

Butter of course! Continue to baste every 1/2 hour...nice crispy skin!

Answer 5

Cooking wrapped in foil for first few hours then baste the turkey with melted butter every 30 minutes or so and that should work for you.

Answer 6

Deep-Fried is the best!
I had it when I lived in Louisiana. The skin was crispy like bacon, and very juicy meat... yummm. It requires a lot of oil, but it's worth it. If you do this, you should buy a kit with instructions to be safe.

Answer 7

Deep fry it in peanut oil - expensive (do this outside, well away from house buildings or trees) it is the most crispy skin all over and extremely juicy flesh.

Answer 8

I rub the skin with butter and olive oil, after it is crisp and brown put foil like a tent over it, until the meat is ready.

Answer 9

Put aluminum foil around your bird for the first 2 hours of baking, then uncover, and baste every 1/2 hour.......I am making one right now as we speak, how ironic.

Answer 10

a moist bird is not in how you cook it but how you prepare it. You can do what we do and butter inject it with one of those $3 turkey injectors. We do a 15lb bird with about 2lbs of melted butter.....it is heavenly!!