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How do I get the turkey skin crispy?

edited November -1 in EggHead Forum
Hmmmm. After world peace and a cure for AIDS, I wish for crispy skin on my turkey. I thought that by tenting the bird for the first three hours of the cook and then un-tenting it for the last hour might do the trick, but it didn't do the trick. I'm open to suggestions.[p]Thanks!


  • CampCookCampCook Posts: 157
    Try just a little corn starch sprinkled on the skin before it goes into the egg. This works for chicken and ought to work for turkey.

  • JimiRayClapton,
    This year I did a breast and got skin so crispy it was hard to believe. I finally took the time to do what Harold McGee and others have suggested: Put the bird in your refrigerator uncovered 48 hours before you are ready to cook. This dries the skin out. Then I coated it with butter and just did a normal roast. Wow, what a difference![p]TNW

    The Naked Whiz
  • Thanks guys. The tenting trick worked today but it doesn't always. I'll keep your suggestions in mind.

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