Like any enormous project, preparing for Thanksgiving can be a hustle no matter how you slice it. It’s easy to forget the things that matter most to you at the last minute. Totally fine if that’s how it shakes out; you can always order pizza if it all falls apart. (Ahem, as long as there’s wine or yummy n/a drinks!) But after all that hard work, you might be annoyed with yourself if you forget about your top favorite T Day things. For us, crispy turkey skin always makes that list.
We reached out to poultry pro Belle English, our test kitchen director, for her top tricks for crisp. (Say that six times fast!) Belle’s never-dry roast turkey recipe is already a five-star hit. Here are her thoughts on the topic:
As Thanksgiving approaches, many home cooks start perfecting their turkey recipes to impress their guests While a juicy, flavorful turkey is always delicious, let’s be honest – the crispy, crackling turkey skin is one of the best parts So how can you guarantee crispy turkey skin every time?
After years of hit-or-miss turkey results, I have finally discovered the secret techniques to take your turkey skin from flabby to fabulously crispy. Read on to learn my tips and tricks for crisp, golden turkey skin perfection
Why Crispy Skin Matters
Crispy turkey skin provides so much flavor and texture. The combination of salty, savory crispness with the juicy meat is simply divine. Without crispy skin, you miss out on one of the most delicious elements of a roast turkey.
From a presentation standpoint, crispy skin also gives your turkey a beautiful look right out of the oven. A golden brown turkey looks and tastes far more appetizing than one with pale, rubbery skin.
So learning how to achieve crispy turkey skin ensures you get the best possible flavor, texture, and aesthetic results from your Thanksgiving bird.
Common Problems with Flabby Skin
Before we get into solutions, let’s look at some of the common culprits behind less-than-ideal turkey skin:
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Not drying out the skin sufficiently: Excess moisture is the enemy of crispy skin. Letting moisture linger on the skin or failing to thoroughly dry out the skin’s surface will lead to a soft, mushy texture.
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Cooking at too low of a temperature: You need high, dry heat for crisping. Cooking the turkey at less than 400°F won’t get the skin dry and browned enough.
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Not roasting long enough: Especially for a large bird, you need to roast long enough for the skin to fully render out the fat and moisture trapped below the skin.
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Basting: Ironically, repeatedly basting your turkey with pan juices keeps the skin soggy instead of crispy.
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Using a roasting bag: Plastic bags trap moisture next to the skin, steaming it instead of crisping it up.
3 Simple Steps for Perfectly Crispy Skin Every Time
Follow these tips in order for ultra crispy, crackly skin you can’t stop eating:
1. Dry Brine the Turkey
Dry brining, or salting your turkey all over and letting it rest uncovered in the fridge, is the first crucial step to crispy skin. Here’s how to do it properly:
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Pat the turkey completely dry with paper towels, inside and out. Make sure there is no excess moisture.
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Generously coat the turkey skin all over with kosher salt. Don’t be shy with the salt – you want about 1-2 tablespoons evenly distributed. The salt will draw out moisture from the skin through the process of osmosis.
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Refrigerate the uncovered turkey on a rack set in a rimmed baking sheet for 24-48 hours. The cold, dry air of the fridge will dehydrate the skin’s surface.
2. Air Dry Right Before Roasting
After brining, the turkey needs a final moisture removal right before hitting the oven:
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Take the turkey out of the fridge at least 1 hour before roasting to take off the chill.
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Pat the skin with paper towels again to absorb any beads of moisture.
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Let the turkey sit completely uncovered on the kitchen counter for 30 minutes up to 1 hour. The ambient air will dry the skin further.
3. Roast at High Heat
Finally, roast at 425°F or higher to crisp up the skin:
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For best results, spatchcock the turkey so it roasts evenly.
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Make sure the turkey skin is facing up and exposed directly to the heat.
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Resist basting, and don’t cover with foil, which causes steaming.
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Roast until the skin is a deep golden brown and the thickest part of the breast reads 165°F.
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If needed, use the broiler on low for the last 5-10 minutes to finish crisping any areas.
Other Helpful Crisping Strategies
In addition to the 3 must-do steps above, here are some other techniques to consider:
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Rub the skin with baking powder: The alkaline baking powder helps dehydrate and “tighten” the skin. Mix 1 tsp baking powder with 1 tbsp salt and rub all over.
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Air fry: Finish crisping the skin in an air fryer for 5-10 minutes. The hot circulated air is perfect for creating a crispy “fried” texture.
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Crank up the heat: If your oven can go to 450°F or higher, push the temp even more. Just watch closely to avoid burning.
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Use a rack: Elevate the turkey on a V-rack inside a roasting pan so the bottom doesn’t stew in juices.
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Butter brush: Coating the skin with melted butter or olive oil before roasting adds flavor and encourages browning.
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Anoint with fat: Rubbing chicken fat, duck fat, or bacon grease on the skin helps it get uber crisp.
Frequently Asked Questions About Crispy Turkey Skin
Here are answers to some common questions about getting the perfect crispy skin:
Should I remove the skin while the turkey rests?
No! Resist the urge to peel off the crispy skin immediately. Letting it rest on the hot meat for at least 15-20 minutes allows the skin to further crisp up as the turkey juices are reabsorbed.
What’s the best roasting pan for crispy skin?
A stainless steel V-rack inside a heavy roasting pan lifts the turkey off the bottom so air circulates all around for even crisping.
Do I really need to dry brine for 48 hours?
At least 24 hours is ideal, but even just 8-12 hours of air drying time makes a noticeable difference compared to no dry brining at all.
Can I crisp up turkey parts instead of a whole bird?
Absolutely! These tips work great for just roasting turkey legs or wings. They’ll cook faster, so adjust oven temp and roasting times accordingly.
What about stuffing inside the cavity?
Filling the cavity can steam the skin from the inside, so opt for unstuffed or placing stuffing underneath to prevent soggy skin.
Enjoy Perfectly Crispy and Delicious Turkey
Learning how to achieve crispy turkey skin has made my holiday birds so much tastier. Now that you’re armed with the secrets to completely crisped-up skin, you can look forward to the best Thanksgiving turkey you’ve ever made. Happy roasting!
Dry That Turkey!
We’re not just talkin’ “pat with a single paper towel while watching Netflix” dry. We’re talking super-dry. Bone-dry. British humor dry. Get in there with paper towels or a clean, dry kitchen towel and get under the wings, the breast, the legs, the thighs, the neck area, all of it. Even inside the bird’s cavity, as much as you can. It might be counterintuitive since we want you to douse it with butter later, but as Belle says, “Moisture (read: water) is the enemy of crispiness!”
Especially if You Brined and Rinsed It!
Did you hear us up there? If you brined and rinsed your turkey (and yes, you should definitely rinse it if you wet- or dry-brined it, as it may otherwise be too salty) you really have to get the bird dry. So dump out any accumulated liquids from the brining process, rinse her off, maybe set her carefully in a colander for a few, dump any liquid out of the chest cavity, and then get to drying.