Crispy Turkey Skin?

Unknown

So I did a test turkey breast a couple of weeks ago to prepare for the 'big event'. I'm glad I did, and can't recommend it enough for anyone who hasn't done a turkey on the egg yet. I learned quite a bit from it.[p]The meat came out great, but the skin was like a thick piece of leather.[p]I did it according to http://www.eggheadforum.com/recipes/poultry/superBuzzard.htm and put it to 350 for the last 20 minutes in an effort to crisp the skin up.[p]Does anyone have any tips for crisping skin? I'd consider doing the higher heat first and then slowly backing the heat down to the lower smoking temp... would that work? Or should I just do it according to the naked Whiz and do it at 325 for the whole cook.[p]I saw the post on doing chicken until it's 200 degrees, but that just seems like it will over do/dry out the turkey.

J Appledog

KurtN, I start out at 375°. Temp will go down when you put thebird on. I wait until the temp stabilizes at 375° and then lower to 350°. I pull it when the breast reaches 161°. JCA

mojopin

KurtN,[p]I'm not sure of the recipe you used. I always refridgerate the bird uncovered the night before to dry the skin out and if you baste it with butter and wine throughout the skin will definately be crispy. [p]I follow the mad max method posted on the Naked Whiz site and combine it with some Alton Brown magic. [p]-Jill[p]PS... Whiz, I LOVE the new layout of your recipe page!
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]