How to Get Perfectly Golden Brown Turkey Skin Every Time

The Rundown

Chicken No. 1: The Quick Pat Down

This first chicken served as my control. It required the least amount of effort and still provided some level of crisp skin. I simply patted this chicken dry with paper towels, then rubbed it with two tablespoons of olive oil on the outside of the skin, under the skin, and inside the cavity of the bird. I combined the salt, pepper, and thyme together then rubbed the spice blend in all the same places.

The result after roasting was lightly golden, slightly crisp skin. Basically, consider this bird the “I don’t have any time, but it’s cool, I can still pull off dinner” bird. You aren’t going to win any awards for this one, but it still gets the job done.

Chicken No. 2: Baking Powder Rub

This was a technique I pulled from Serious Eats, and the author swears by using baking powder to achieve a super crispy chicken.

This chicken was rubbed down in a mixture of 1 tablespoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of cracked pepper, then left uncovered in the fridge for 18 hours.

This chicken definitely had some crackling skin, but some parts looked a bit leathery and the color was actually lighter than the first bird. The meat was tender and flavorful, but there was a very slight, subtle metallic flavor from the baking powder.

Chicken No. 3: The 24-Hour Chill

I left Bird Number 3 uncovered in the fridge to air-dry for 24 hours, following the technique espoused by Thomas Keller and several other chefs. Then, I used the same combination of oil, salt, pepper and thyme I used for Chicken Number 1 to season and assist crisping the skin just before putting it in the oven.

This attempt yielded a beautiful golden color and nice, crispy skin. The flavor of this bird was the best of those Id tested so far. The meat was tender and not dry, but trying to season the bird under the skin after air drying proved difficult. More on that later.

Chicken No. 4: Because I’m All About that Baste, about that Baste.

To baste or not to baste, that is the question! My editor and I both read various accounts debating the merits of basting, so we felt it was worth the time to put this method to the test.

I prepared Chicken Number 4 exactly as I prepared Chicken Number 3. The only difference was that I basted the chicken during roasting using the pan drippings. I don’t even have a proper baster, I just used a large spoon to scoop up and drizzle that chicken in all the fat it was working so hard to burn off.

I didn’t want this one to win because I don’t like things that require more work, but Grandma knew what she was doing. I basted the chicken every 20 minutes during the 1 1/2 hour roasting time, and it was gorgeous.

This bird had a deep brown color, and the skin was nice and crisp. It was the obvious winner.

Chicken No. 5: Bonus Bird!

I now knew that air-drying and basting created a beautiful bird, but trying to season a bird under the skin after drying it for 24 hours wasn’t the easiest. I took the time to test one more chicken, this time seasoning it before air-drying instead of after.

For Bird Number 5, I created a paste of salt, pepper, thyme and one tablespoon of olive oil, and rubbed it on top of and underneath the skin. Then I left it uncovered in the fridge to dry for 24 hours. Just before roasting, I rubbed the outside of the skin with 1 tablespoon of olive oil. I then basted it every 20 minutes as it cooked.

The result was a chicken that was easy to season, had deep richly colored, crisp skin, and tender flavorful meat. Visually, it looked exactly the same as Bird Number 4, but the flavor was much better.

How I Tested Methods To Get Crispy Chicken Skin

Here are the four methods I tested:

• Dry the bird with paper towels, then roast
• Rub with baking powder mixture
• Air-dry for 24 hours
• Air-dry and baste during roasting

To ensure accurate results, I applied a few standards to all the chickens. First, all the chickens were between five to six pounds. Two were from the supermarket, and two were from a farmer down the street from my house. All chickens were trussed and set on the counter to come up to room temp for 30 minutes before I popped them in the oven.

For this test, I was most concerned with the crispness and color of the skin, so I didn’t worry about the flavor of the chicken until the end, adding herbs or stuffing the cavity. However, I still wanted the chicken to taste good, so except for Chicken No. 2 (see below), I seasoned each one with 2 teaspoons of kosher salt, 1 teaspoon of freshly cracked pepper, and 1/2 teaspoon of dried thyme.

All the birds were roasted in a sheet pan lined with parchment with a wire cooling rack placed on top. This allows air to circulate under and around the chicken, similar to roasting a turkey in a roasting pan with a roasting rack. I roasted the chickens on the second lowest rack in the oven and used Ina Garten’s recommendation for cooking time: 1 hour and 30 minutes at 425°F for each bird.

How To Brown Your Turkey

FAQ

Why is my turkey skin not browning?

Water is the enemy of browning. Before your turkey goes in the oven, make sure that the skin is as dry as possible by patting the entire bird with paper towels. Rubbing the turkey with olive oil or butter before roasting will encourage browning. You can also baste the turkey with fat while it’s in the oven.

How do you make dark crispy turkey skin?

That trick is a sprinkling of baking powder, and it’ll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you’re cooking just …

What do you put on a turkey to make it brown?

Rub either softened butter or extra virgin olive oil all over the outside of the turkey. Sprinkle salt generously on all sides of the outside of the turkey (do not add salt if you are using a brined turkey). Sprinkle black pepper over the turkey as well.

How do I get a browned Turkey skin?

Here are a few tips for getting the perfect browned turkey skin: * Start with a well-seasoned turkey. The best way to ensure that your turkey skin is evenly browned is to start with a well-seasoned turkey. This will help to create a flavorful crust that will brown evenly. * Use a hot oven.

Why is my Turkey skin not Browning?

If the turkey skin is not browning, there are a few things you can do: 1. Make sure that the oven is preheated to 425 degrees Fahrenheit. 2. Increase the cooking time by 10-15 minutes. 3. Turn the turkey breast-side down and cook for another 10-15 minutes. 4. Use a meat thermometer to check the internal temperature of the turkey.

How do you cook a Turkey skin in the oven?

First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt. Season the cavity, gently under the skin, and again on the surface of the skin to enhance the flavor from the skin to the bone. Preheat oven to 325°. Remove giblets and neck from turkey, and if desired, reserve for gravy.