Turkey With Extra Crispy Skin Recipes

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TURKEY WITH EXTRA-CRISPY SKIN



Turkey with Extra-Crispy Skin image

If you crave crispy, crackling turkey skin, this is the bird for you! A few simple techniques result in a juicy, rosemary-scented turkey with skin that's wonderfully caramelized.

Time 11h25m

Yield Serves 14

Number Of Ingredients 5

1 (14-pound) turkey, giblets removed
2 tablespoons chopped fresh rosemary, plus additional for garnish
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon coarse sea salt
2 teaspoons ground black pepper

Steps:

  • Pat turkey dry inside and out with paper towels.
  • Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
  • Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
  • Preheat the oven to 350°F.
  • Pat cavity of bird dry if necessary.
  • In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
  • Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
  • Rub remaining paste over skin and inside cavity.
  • Tie turkey legs together with kitchen string and tuck wing tips underneath body.
  • Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
  • Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
  • Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
  • Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
  • Arrange carved turkey on a platter garnished with rosemary sprigs.

Nutrition Facts : Calories 490 calories, Fat 18 grams, SaturatedFat 4.5 grams, Cholesterol 275 milligrams, Sodium 560 milligrams, Carbohydrate 0 grams, Protein 76 grams

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