Crispy, Golden Turkey Skin: 4 Methods Put to the Test (and One Winner!)
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Sharon Russell
In my many years of cooking turkeys, I’ve come to the same conclusion that basting is best! I’ve tried every trick in the book to speed up cooking time, make crispier skin, moister meat, etc, but I agree that Grandma knew best! Have a wonderful Thanksgiving!
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Marcy Chestnut
What about a boneless, skinless turkey breast? I have one, about 2 lbs, that I intent to butterfly, stuff and roll. Without a ksin to provide moisture, is there any point to dry brining or letting it air dry? I certainly appreciate any advice.
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Emma Christensen
Hi, Marcy! I might skip the brine and air-drying and opt for wrapping it in bacon instead, similar to this recipe. Let us know how it turns out!
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SHARYN
what do you think of trisha yearwood’s “no bother no baste” method of cooking turkey?
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Summer
I’m not familiar with her recipe. I will have to check it out.
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Stephanie
I’ve read that basting allows the oven to cool too much resulting in a drier bird. Your thoughts are appreciated!
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Summer
Hi Stephanie! I read that too, which is why I tested the method. In my test, basting the chicken didn’t have any impact on the meat. It was still tender and full of flavor. Choosing to brine the bird (either wet or dry) has the most impact on the moisture content and flavor of the meat. I highly recommend using a brine. Lots of things are holding heat in the oven — the bird, the heavy roasting pan, etc., the small amount of air that comes out shouldn’t have much of an impact. For this test, basting created a crisp skin, with flavorful, tender meat. Good luck!
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Ann Baker
Thank you for all your work and testing (and to your family for hanging in there with all that chicken!) After much experimentation over the years, I found that the brining + 24 air drying works well. I just rub melted, seasoned butter over the skin before cooking then follow the Alton Brown method ) high heat for 30 minutes to brown, then lower heat and no basting. Although…I will say that basted chicken looks amazing!
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Summer
Yum, butter. Maybe I will run a series of tests with butter next year!
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Linda
I have been drying my chicken overnight oiled and seasoned for years. I “came up with” the idea when I made Peking Duck and thought I could probably get crisp chicken skin using this same method. I was so proud of myself and looked online and realized other people had already figured this method out. Boo as usual I wasn’t the first.
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Summer
Great minds!
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PHYLLIS KARL
WHEN I PUT THE CHICKEN IN THE OVEN IN 20 MIN.
THERE IS NO JUICE IN THE PAN TO BASTE.-
Emma Christensen
Hi, Phyllis! Try tilting the bird to let the juices run out of the inside. If you still don’t have any juices, you can use chicken broth instead. Hope this helps!
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Patricia
I plan to try this with the local turkey I pick up this afternoon. Thank you for an alternative to brining; I’ve never liked the saltiness or affect of brining on the texture of the meat.
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J. Ed
You need to check out Alton Brown’s method of brining then roasting the turkey. A little different approach but I’ve found this to work wonderfully.
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Summer
Thanks for your recommendation. I will have to check it out.
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Bryce
This is so thorough and helpful for the home cook.
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Summer
Thanks, Bryce!
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Alida @My Little Italian Kitchen
This looks great! Thanks for the great tips especially the one of the dry skin. These photos make me hungry!
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Karen
I have been hearing a lot of conversation regarding this lately. My question is, what about brining the bird? I wonder if you brine overnight and then let it air dry in the refrigerator the next night and then cook??
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Emma Christensen
Excellent question, Karen! Brining ALSO seems to be a matter of some debate. Personally, I’m a big fan. I think you’re on the right track with brining and then air-drying overnight. Think you’ll try doing that this year?! Let us know how it turns out, if so!
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Karen
I may try it if I get the turkey on time, depends on if my hub picks it up Tues or Wed…We also cook it on the weber and it is always delish. Happy Thanksgiving! I will post if I brine and then dry overnight
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Summer
I’m a fan of brining (either wet or dry). Good luck with your bird. I’m eager to hear your results.
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Dee Sturgis
That was a lot of work. Thank you for being type A!
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Summer
Thank you! I’m going to have my husband read your comment!
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rich
Well done. Thanks for the heads up as we enter turkey week. Letting the seasoned bird air-dry in the fridge for a day is the key.
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Summer
Happy to help!
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Dawn
Great experiments, thank you so much to you and your family! I have a question about the basting. What exactly do you baste with? My grandma would have basted with pan juices, but I suppose this may put water (from the juices) back onto the skin. If you used more olive oil or melted butter, it wouldn’t be at oven temperature. If it works with pan juices, great, but I just wanted to have the same spectacular results as you. :D Thanks again!
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Summer
Hi Dawn! I basted with the pan juices. There is enough fat from the skin and oil to keep it crispy. Good luck with your turkey!
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Dawn
By the way, the current photos of chicken number 4 and 5 are the same dish from a different angle ;) You probably know, but it doesn’t demonstrate a difference.
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Summer
Good eye! Yes, I didn’t photograph bird number 5 because it looked exactly like bird number 4. I only made the 5th bird to see if seasoning it under the skin prior to drying impacted the crisp factor. Lucky for us it didn’t! Easy to season, crisp skin and great flavor all in one bird.
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I agree with seasoning the bird well with butter, kosher salt, pepper and thyme. I like butter better than olive oil. I make a paste with the seasonings spreading the mixture under the skin as well cover the outside. Then place in frig for 24 hours. Remove from frig and let warm up for an hour before baking in 425 deg oven to 150 deg temp. Let the bird rest for 30 minutes before carving. I love this method. Try it, you quite possibly will like it!
Baked a chicken today, the 5th method and everyone loved it :) Thank you and Happy New Year!
Hi, Jelena! Happy New Year to you as well! I’m so glad your chicken was a success!
The goal for us is always a crispy skin, flavorful meat and no dry white meat. A seemingly impossible task until you went and did all the work for me. I made the “Bonus” bird for Thanksgiving yesterday and followed your recipe exactly. I always do that the first time I make something a la James Beard and then make adjustments the next time I try to cook the recipe, adjusting for our taste. This was the most flavorful bird, with the best skin (which I’ve saved to make some cracklings to go on top of turkey Risotto as leftovers). The dark meat was cooked to a turn and the white meat was juicy, yet cooked through, and the flavor was superb. Used the pan drippings to make a great gravy. I didn’t have a lot of fat at the outset to baste, but I added a little turkey stock I had made the day before, and it was perfect. Another bonus, by airing the turkey, you can grab the neck, etc. and make your turkey stock the day before. Just an outstanding, five star recipe. Going to try it out on roast chicken next.
Hi, Sherie! I’m so glad this recipe worked for you! Thanks for letting me know! Turkey risotto sounds fantastic!
Hooray! Hearing this makes me so happy, Sherie!
Hi! I did #4 and can’t believe how great it looks. Haven’t tried it yet! Never did the air dry but I’m now hooked. Would love to post a pic but not sure how
Great Cathee! Best way to share a pic is in Instagram, just tag it #simplyrecipes
Hi Cathee! I’m so glad the recipe worked for you! Thanks for letting me know!
I thought that I had learned from you guys – to roast the bird upside down- ? Has that gone out the window?
Hi, Ellie! That’s still a great way to roast a turkey for great white and dark meat! This post is more about getting the crispy skin, which you can also apply to the upside-down turkey if you like. Enjoy!