Turkey with Extra-Crispy Skin

Serves 14
Time 11 hrs 25 min
Turkey with Extra-Crispy Skin

If you crave crispy, crackling turkey skin, this is the bird for you! A few simple techniques result in a juicy, rosemary-scented turkey with skin that’s wonderfully caramelized.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1(14-pound) turkey giblets removed
    2 tablespoonschopped fresh rosemary plus additional for garnish
    1/4 cupextra-virgin olive oil
    1 tablespoonplus 1 teaspoon coarse sea salt
    2 teaspoonsground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Pat turkey dry inside and out with paper towels.


Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.


Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.


Preheat the oven to 350°F.


Pat cavity of bird dry if necessary.


In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.


Rub about 1/3 of paste underneath the skin onto breast and thigh meat.


Rub remaining paste over skin and inside cavity.


Tie turkey legs together with kitchen string and tuck wing tips underneath body.


Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.


Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.


Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.


Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.


Arrange carved turkey on a platter garnished with rosemary sprigs.

Nutritional Info

Serving Size

Calories

490

Total Fat

18g

Saturated Fat

4.5g

Cholesterol

275mg

Sodium

560mg

Total Carbohydrate

0g

Dietary Fiber

0g

Total Sugars

0g

Protein

76g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.