Roast Crisped-Skin Turkey

Name: Roast Crisped-Skin Turkey
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 4 cups, kosher salt or 2 cups table salt; 1 , turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy; 3 , medium onions, chopped coarse; 2 , small carrots, chopped coarse; 2 ribs, celery, chopped coarse; 6 sprigs, fresh thyme; 6 tablespoons, unsalted butter, melted

32 comments

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...

This is a members' feature.