Restaurant and home chefs use numerous ways to cook a roast turkey based on preference, training and tradition. However, if you're hoping to achieve a crisp and browned skin on the turkey, there are a few simple tips you can follow. Nonetheless, keep in mind that eating the skin does add a significant amount of calories and fat to your serving. Eating poultry without the skin reduces your calorie intake by 20 percent and your fat intake by 40 to 50 percent, according to AskDrSears.com
Step 1
Rub softened butter over the skin of the turkey to ensure the skin browns and crisps. If you prefer a healthier fat, use unsaturated oil instead. The oils that will hold up the best at such high temperatures are safflower, soybean, extra light olive oil or refined vegetable oils. To add flavor and moisture to the meat, rub some butter under the skin as well. Sprinkle salt, pepper and any other seasonings you prefer, such as thyme, garlic or rosemary, on top of and under the skin.
Step 2
Place the turkey on a V-shaped rack inside the roasting pan to create crispy, browned skin on the underside as well as the top.
Step 3
Cook the turkey at a high heat at first to encourage a crispy skin. Start it at 450 degrees Fahrenheit for the first 15 to 20 minutes, then turn it down to 375 degrees for the rest of the cooking time.
Step 4
Check the turkey for doneness when the skin has browned thoroughly. If you poke the thigh with a fork, clear juice should come out and the drumsticks should be loose. To know for sure, put a meat thermometer in the middle of the thigh, without touching the bone, which should register at 170 degrees when your bird is done.
Step 5
Allow the turkey to rest for 10 to 15 minutes before carving it, as it will continue to cook a little after it's removed from the oven. Also, the resting period will provide juicier meat.
Tips and Warnings
- It is not necessary to tie, or truss, a turkey before cooking it, and doing so might even create uneven cooking and browning, explains Beth Dooley, in an article for "Fine Cooking." Also, turkeys do not require basting, as they have more fat; only birds under 3 pounds require it, according to Dooley.
Things You'll Need
- Softened, unsalted butter or unsaturated oil
- Salt
- Pepper
- Poultry seasonings
- V-shaped roasting rack
- Roasting pan
- Meat thermometer
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