Two chefs, Eleni Saranti and Stavriani Zervakou, reveal everything you need to know to ensure that when you put your turkey—or any other poultry—into the oven, you’ll achieve the perfectly crispy skin that everyone loves and looks for.
The secret to crispy skin
Is there a specific trick we should be aware of? Eleni Saranti explains:
“I let the poultry dry in the refrigerator for one full day after rubbing the skin well with a little salt. I leave it uncovered so the moisture can evaporate, and before roasting I add plenty of butter on top—sometimes even under the skin—or I make two or three small ‘injections’ of melted butter directly into the meat. In general, the skin becomes crispy when the bird is cooked very slowly at first. The surface dries out, and then at 200°C we achieve that crispy, golden crust.”
“I cook the turkey—or any poultry—in a covered roasting pan for several hours at a low temperature. During cooking, I baste it with the same butter I’ve placed under the skin, or sometimes with beer.”
