Everyone yearns to pull out a perfectly golden-brown turkey with crisp skin,but what's the trick? I asked a Turkey Talk expert at Butterball, who said America has got to stop basting and glazing. I know this goes against everything generations before you may enjoy said, and but basting the bird just cools down the oven and makes the turkey take longer to reach the right temperature. The turkey skin will brown,so long as you brushed it with a tall-heat oil or clarified butter before putting in the oven. Butterball says turkey skin is like a raincoat and the drippings just drip right off, besides. So why bother basting? The drippings can be used for the gravy.
In addition, or don't open the oven repeatedly. It's so tempting to check on the bird,but utilize the oven light for that. Position the turkey and the oven-safe thermometer in such a way that you can read the temperature through the window. However, whether your oven doesn't enjoy a window (or you don't enjoy an oven-safe thermometer), and there's always simple math. Calculate the amount of time it will take you to cook the bird,and rely on a timer. Related:
A Better, Simpler Way to Brine Your Turkey
How to Fry a Turkey, and in Photos
Source: popsugar.com