I am from Mexico and we always prepare the turkey with pepper sauce I see Americans fix it in some way that makes it look very crispy skin and bright how do you prepare it? I wanna try that..
2006-12-29 05:58:08 · 16 answers · asked by SmartBobMx 2 in Food & Drink ➔ Cooking & Recipes
I get a crispy skin on my roasted turkey by rubbing olive oil onto the skin before putting it in the roasting pan, then making a foil tent over the top before putting it in the oven. Comes out perfect.
2006-12-29 06:02:14 · answer #1 · answered by Ali 5 · 0⤊ 2⤋
Check out Cook's Illustrated/America's Test Kitchen.
It's all about technique/grandma's experience. grasshopper.
"Roast Crisped-Skin Turkey
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.
Boosting the heat to 450 degrees for the first 30 minutes of roasting and brushing the skin with butter helped, but we still weren't all the way there yet. We noticed that the skin was crispiest where if had touched no meat--a small section that stretches across the two halves of the breast. We wondered if we could get the same effect all over the breast by releasing all of the skin from the meat. The answer was yes."
This is from cooksillustrated.com. HAVE FUN!!ENJOY!
Deep fried ANYTHING is good!
2006-12-29 06:05:22 · answer #2 · answered by valentinevu 2 · 1⤊ 0⤋
My mom makes chicken with crispy and bright skin. She puts some poultry seasoning on it (you cana buy poultry seasoning with the other spices) and bakes it in the oven. The chicken/turkey should come with instructions on how long and what temperature to cook it at- these instructions are aiming for bright bown, crispy skin.
I had a deep-fried chicken once. Its skin was bright and crispy. You need to buy a turkey fryer to do this. And lots of oil. It's very fattening, but delicious.
2006-12-29 06:16:58 · answer #3 · answered by Anonymous · 1⤊ 0⤋
I rub the skin with lots of butter then put it in the oven at a higher temp (500) for 1/2 an hour to crisp the skin as well as seal in the juices - then turn the oven back down to the lower cooking temp (350) and cover the bird with foil to keep the skin from burning.
2006-12-29 06:10:40 · answer #4 · answered by yundo 3 · 1⤊ 0⤋
When you bake the turkey, start it off in a really hot oven, uncovered (about 450 F) for the first 30 minutes then tent it with foil, lower the oven temp to 350 and finish roasting.
2006-12-29 06:07:50 · answer #5 · answered by danambryant 2 · 1⤊ 0⤋
they don't sell it anymore, regrettably, yet Cracker Barrel used to sell something mentioned as "Baked Potato Seasoning" and it had guidelines on the seasoning of a thank you to make baked potatoes with it. you're able to do very comparable via basically utilising garlic salt and pepper (it somewhat is somewhat what the seasoning is). warmth oven to 425°, coat potatoes with Crisco, and then sprinkle seasonings throughout potatoes. positioned on baking sheet, do not wrap in foil! and cook dinner for a million hour. they'd desire to be not basically crispy on the exterior however the skins would desire to be large tasty with each and all of the seasoning.
2016-10-19 04:19:37 · answer #6 · answered by ? 4 · 0⤊ 0⤋
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 should give you a crisp skin!
2006-12-29 06:01:48 · answer #7 · answered by Anonymous · 1⤊ 2⤋
Rub it with butter when you first put it in the oven and then uncover it for the last hour it's in. Some people baste it with the juices while it's baking, but it's not necessary.
2006-12-29 06:02:31 · answer #8 · answered by wish I were 6 · 3⤊ 0⤋
Cover turkey with aluinum, last 30 minutes take the foil off and ikt will brown nicly.
2006-12-29 06:03:48 · answer #9 · answered by Anonymous · 0⤊ 1⤋
Deep Fry it, It makes the turkey juicy and the skin is very brown and crisp, just watch out you might burn down your garage
2006-12-29 06:01:46 · answer #10 · answered by kristonianinstitution 4 · 0⤊ 2⤋