Rested turkey, soggy skin.
- shanagain Nov 24, 2008 10:25 PM
So, we've all been indoctrinated into letting our turkeys rest, but the result is that the fabulous crispy skin goes all soggy and unappealing. Is there any way around that, or do you, as the cook, just need to grab a few bites before serving, and the heck with everyone else?
Is this a dilemma for anyone but me?
Never have a problem with soggy skin and let the turkey rest for a good 20-30 min. I cook my turkey at 400 degrees in a convection oven starting back side up. Usually roast a 12-13 lb turkey. After an hour, flip it over breast side up, baste every 20 min or so. Start checking after 2 hours, usually takes between 2 to 2 1/2 hours. I take out at 165, tent loosely with foil, let rest.
I agree, if you are sealing the turkey in any way during the rest, the skin will steam. By the way, you can encourage a crispy skin by sliding you fingers under between the meat and skin prior to cooking. Loosening the skin creates some air space. Also, putting a compound butter under the skin sort of deep frys it from the inside.
I rinse and dry the turkey and let it rest in the fridge for several hours to further dry out the skin. When I do this extra step (takes time, but worth the trouble,) tenting the bird loosely doesn't steam the skin.