I have consulted so many sources and found a lot of differing opinions on this. I thought I'd check with the experts on this forum as well on their thoughts.
What is your golden rule for a nice looking and browned turkey. Do you crank up your oven to 500 degrees as Alton suggests and then cover the breast, reduce the heat and finish it up or do you normally start at a slow heat and then crank it up during the finish line to crisp up the skin.
I am sure there are various schools of thoughts on this and I wanted to know if there is anything like a majority opinion out there.
I am not a huge roasting fanatic (be it chicken or turkey). I prefer skinless poultry in general but if I do have a roasted peice once in a while I like the skin to be crispy and hence my question.
What is your golden rule for a nice looking and browned turkey. Do you crank up your oven to 500 degrees as Alton suggests and then cover the breast, reduce the heat and finish it up or do you normally start at a slow heat and then crank it up during the finish line to crisp up the skin.
I am sure there are various schools of thoughts on this and I wanted to know if there is anything like a majority opinion out there.
I am not a huge roasting fanatic (be it chicken or turkey). I prefer skinless poultry in general but if I do have a roasted peice once in a while I like the skin to be crispy and hence my question.