Roast Crisped-Skin Turkey

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Appears in Cook's Illustrated November/December 2000

In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin.

SERVES10 to 12

TIME2½ hours, plus 4 hours brining, 8 hours chilling, and 20 minutes resting

has video

WHY THIS RECIPE WORKS

For a great roast turkey recipe with a superbly crisp skin, we let the bird air-dry in the refrigerator after brining, which allowed the residual moisture in the skin from brining to evaporate. As a result, the skin became crisp in the oven...

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