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Roast Crisped-skin Turkey

In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin. Problem: Even our favorite turkey recipe lacked the really crispy, browned skin we sought.Goal: A turkey that was even better than our best, with golden, crispy skin.Solution: Let the turkey air-dry in the refrigerator after brining.

4

cups

kosher salt or 2 cups table salt

1

turkey , (12 to 14 pounds gross weight), rinsed

thoroughly;, giblets

and, reserved for gravy

3

medium

onions, chopped coarse

2

small

carrots, chopped coarse

2

celery ribs, chopped coarse

6

sprigs fresh thyme

6

tablespoons

unsalted butter, melted

1

Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add

2

turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6

3

hours.

4

Remove turkey from salt water and rinse well under cool running water. Pat

5

dry inside and out with paper towels. Place turkey breast-side up on flat wire

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rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8

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to 24 hours.

8

Adjust oven rack to lowest position and heat oven to 400 degrees. Toss

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one-third of onions, carrots and celery with 2 sprigs thyme and 1 tablespoon

10

butter in medium bowl; fill cavity with mixture. Tuck wings behind back;

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(following "Step-by-Step: Preparing the bird," below), truss turkey.

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Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup

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water over vegetables. Prepare V-rack following "Step-by-Step: Preparing the

14

bird," below. Brush turkey breast with butter, then set turkey breast-side down

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on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.

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Remove roasting pan with turkey from oven; brush back with butter. Using

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thick wads of paper towels or potholders, rotate turkey leg/wing--side up. If

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liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15

19

minutes longer.

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Remove roasting pan with turkey from oven, brush exposed surfaces with

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butter, and, using thick wads of paper towels or potholders, rotate turkey

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second leg/wing--side up; roast for 15 minutes longer.

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Remove roasting pan with turkey from oven, brush exposed surfaces with butter

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and, using thick wads of paper towels or potholders, rotate turkey breast-side

25

up. Roast until thickest part of breast registers 165 degrees and thickest part

26

of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45

27

minutes longer. Move turkey from rack to carving board and let rest about 20 to

28

minutes. Carve and serve with gravy, if desired.

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ROAST STUFFED CRISPED-SKIN TURKEY

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Serves 10 to 12

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Preheating in a microwave gives the stuffing a head start on cooking so that the

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turkey does not overcook as it waits for the stuffing to reach the proper

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internal temperature. A cheesecloth stuffing bag makes easy work of removing the

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stuffing when it’s time to carve the bird.

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cups kosher or 2 cups table salt

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turkey (12 to 14 pounds gross weight), rinsed

37

thoroughly, giblets, neck, and tailpiece removed

38

and reserved for gravy

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medium onions, chopped coarse

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medium carrot, chopped coarse

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celery rib, chopped coarse

42

thyme sprigs

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cups prepared stuffing

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tablespoons unsalted butter, melted, plus extra

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to grease baking dish

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Follow recipe for Roast Crisped-Skin Turkey through step 2.

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Adjust oven rack to lowest position and heat oven to 400 degrees. Scatter

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vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables.

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Prepare V-rack following "Step-by-Step: Preparing the bird," below.

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Place about 6 cups stuffing in medium microwave-safe bowl and cover with

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plastic wrap; microwave stuffing on high until stuffing registers 120 to 130

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degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into

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cavity of turkey; secure opening with turkey lacers or with skewers and kitchen

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twine. Tuck wings behind back; (following ""Step-by-Step: Preparing the bird,"

55

below), truss turkey. Brush breast with butter, then set turkey breast-side down

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on foil-lined V-rack; brush back with butter. Roast 1 hour, then reduce

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temperature to 250 degrees and roast 2 hours longer, adding more water to

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roasting pan if necessary. Meanwhile, place remaining stuffing in buttered 11 by

59

-inch or 9-inch-square baking dish, cover with plastic wrap, and refrigerate

60

until ready to use.

61

Remove roasting pan with turkey from oven; using thick wads of paper towels

62

or potholders, rotate turkey breast-side up and brush with remaining butter.

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Increase oven temperature to 400 degrees; continue roasting until thickest part

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of breast registers about 165 degrees, thickest part of thigh registers 170 to

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degrees, and stuffing registers 165 degrees on instant-read thermometer, 1

66

to 1 1/2 hours longer. Remove turkey from oven and let rest until ready to

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carve.

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While turkey is resting, unwrap baking dish with stuffing and bake until

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golden brown, about 35 minutes.

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Carve turkey; serve with stuffing and gravy, if desired.

71

GIBLET PAN GRAVY

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Makes about 6 cups

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To eliminate the rush to make gravy once the turkey emerges from the oven, you

74

can make this gravy over several hours. Steps 1 and 2 can be completed while the

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turkey is brining. While the bird is roasting, proceed with step 3, then

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complete step 4 while the bird is resting.

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tablespoon vegetable oil

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Reserved turkey giblets, neck, and tailpiece

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onion, unpeeled and chopped

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cups turkey or chicken stock, or 4 cups canned

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low-sodium chicken broth plus 2 cups water

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sprigs fresh thyme

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parsley stems

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tablespoons unsalted butter

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/4 cup all-purpose flour

86

cup dry white wine

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Salt and ground black pepper

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Heat oil in large heavy-bottomed saucepan over medium-high heat until

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shimmering but not smoking; add giblets, neck, and tail and sautè until golden,

90

about 5 minutes. Add onion and cook, stirring occasionally, until softened,

91

about 3 minutes. Reduce heat to low; cover and cook until turkey parts and onion

92

release their juices, about 20 minutes. Add stock and herbs; increase heat to

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medium-high and bring to boil, then reduce heat to low and simmer, uncovered,

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skimming any scum that may rise to surface, until broth is rich and flavorful,

95

about 30 minutes longer.

96

Strain broth (you should have about 5 cups), reserving heart and gizzard and

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discarding neck. When cool enough to handle, remove gristle from gizzard, then

98

dice heart and reserved gizzard. Refrigerate giblets and broth until ready to

99

use.

100

While turkey is roasting, bring reserved turkey broth to simmer in medium

101

saucepan over medium heat. Heat butter in large heavy-bottomed saucepan over

102

medium-low heat; when foam subsides, vigorously whisk in flour to make a roux.

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Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15

104

minutes. Vigorously whisk all but 1 cup hot broth into roux. Increase heat to

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medium-high and bring to boil, then reduce heat to medium-low and simmer,

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stirring occasionally, until slightly thickened and flavorful, about 30 minutes

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longer. Set aside until turkey is done.

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While turkey is resting on carving board, spoon out and discard as much fat

109

as possible from roasting pan, leaving behind caramelized herbs and vegetables.

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Place roasting pan over two burners at medium-high heat (if drippings are not

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dark brown, cook, stirring constantly, until they caramelize). Return gravy in

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saucepan to simmer over medium heat. Add wine to roasting pan and scrape up

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browned bits clinging to pan bottom; boil until reduced by half, about 5

114

minutes. Add remaining 1 cup broth to roasting pan, then strain mixture into

115

gravy, pressing on solids in strainer to extract as much liquid as possible.

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Stir in giblets, return to simmer. Adjust seasonings with salt and pepper; serve

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (18.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

789.68

Calories From Fat (78%)

613.67

% Daily Value

Total Fat 69.83g

107%

Saturated Fat 44g

220%

Cholesterol 183.18mg

61%

Sodium 92.73mg

4%

Potassium 839.34mg

24%

Total Carbohydrates 41.8g

14%

Fiber 9.19g

37%

Sugar 18.82g

 

Protein 5.48g

11%

Tips

We prefer to roast small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds. If you prefer, halve the amount of salt in the brine and brine 12 hours or overnight. When you remove the turkey from the oven to rotate it, be sure to close the oven door to prevent heat loss.