But covering the bird in foil you are encouraging steam to form, resulting in soggy skin.

How to cook a turkey and get crispy skin. Web for us, crispy turkey skin always makes that list. Run your hands under the turkey skin and place dollops of butter underneath the skin. Rub about 1/3 of paste underneath the skin onto breast and thigh meat.

Web you rub a combination of kosher salt and black pepper all over the skin of a whole turkey (and — get this — you can start with a frozen turkey, which i did), place it in a large bag, and chill it for 3 days. Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Then take your rub and smear it liberally over the outside of the skin.

It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound. Web to achieve that beautiful crackling skin, see our skills showdown on the best way to get crispy turkey skin, and read on for three more key steps you need to take to ensure perfectly crispy skin every single time.

Pour stock into bottom of roasting pan. Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Web try smoke trails bbq brisket rub on your next turkey or brisket (it goes great on both).

Unwrap the plastic around your turkey while holding it over the sink to ensure that any juices will run down the drain. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. While turkey roasts, make the gravy.

Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs. Pat cavity of bird dry if necessary. This is to ensure it fits into your slow cooker bowl.