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- Jan 16, 2007
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What's yours? In b4 make the women do it. My girl doesn't eat poultry.
Had success this year, not a shred of turkey left by the guests. I did the "America's Test Kitchen" method.
36-48 hours before cooking take the thawed turkey and rub a couple tablespoons of kosher salt and a little sugar UNDERNEATH the breast and leg skin. Seasons and tenderizes the flesh while also making air pockets under the skin to let it crisp.
Then put it back in the fridge uncovered for a day or two till cooking time. Let's the skin air-dry so it crisps in the oven better.
Preheat oven to 500 with roasting pan inside. Make slurry of a little baking powder and oil and brush it on skin, shit makes it extra crispy. Put oil in hot ass pan and put turkey right in there, cover breast meat with foil to protect. Turn oven to 425 for 45 min to cook the dark meat, uncover a finish off at 325 to cook the white meat. Let cool for 45 mins.
Best I've ever had.
Had success this year, not a shred of turkey left by the guests. I did the "America's Test Kitchen" method.
36-48 hours before cooking take the thawed turkey and rub a couple tablespoons of kosher salt and a little sugar UNDERNEATH the breast and leg skin. Seasons and tenderizes the flesh while also making air pockets under the skin to let it crisp.
Then put it back in the fridge uncovered for a day or two till cooking time. Let's the skin air-dry so it crisps in the oven better.
Preheat oven to 500 with roasting pan inside. Make slurry of a little baking powder and oil and brush it on skin, shit makes it extra crispy. Put oil in hot ass pan and put turkey right in there, cover breast meat with foil to protect. Turn oven to 425 for 45 min to cook the dark meat, uncover a finish off at 325 to cook the white meat. Let cool for 45 mins.
Best I've ever had.