Super Juicy Turkey Baked In Cheesecloth And White Wine | Serena Bakes Simply From Scratch this way is how I crisp skins and it always,
My main worry is that my turkey is too lean, I think I am going to brine it 12 hours, and add some melted butter to the brine, rather than basting, inject that right into the meat. I have a hypodermic injector meat thing rig.TBS
Yeah, Dragnlaw, I think I will do it breast down, and use a aluminium foil shield.
Got Garlic, I have to disagree, and this is I guess a reason we have forums, I don't like a crispy skin. I kind of find the skin icky, and try for an overall moist bird.
I absolutely understand the crisp skin goals for a turkey. I go a different way.
My main worry is that my turkey is too lean, I think I am going to brine it 12 hours, and add some melted butter to the brine, rather than basting, inject that right into the meat. I have a hypodermic injector meat thing rig.
I'm just worried that this free range fresh turkey will not have enough fat in it. I think I am just being dumb, and should trust the bird.
To avoid dry meat, just avoid overcooking.
Some pure maple syrup goes in the brine and I make a finishing glaze with it also.
I think that is the solution. My thing is I am trying to find tricks to prevent that, and overall, better just to keep an eye on the cooking and not overdo it, sounds good.
TBS
Oh, and as far as flipping the turkey - I never do that, I think it's dangerous. My grandmothers never did, and I guess I've adopted their methods as my standard. The way it goes into the oven is the way it comes out. I don't baste, either. Every time the oven door is opened, heat is lost and it just takes longer to get back up to temp. Plus, I like crispy skin. JMO.
And speaking of stress...above all, just do the best you can with your bird, make no apologies, and enjoy the day with family and friends. That's really what it's all about.
the day before, I set the table and got out all the serving dishes and utensils and set them up in the dining room with stickies identifying what would be served in each
My best tip is to not bake the turkey until it gets that deep golden skin color you see in magazines...
I bet you never look at a food magazine the same way again.