The result was a chicken that was easy to season, had deep richly colored, crisp skin, and tender flavorful meat. Visually, it looked exactly the same as Bird Number 4, but the flavor was much better.

Roast the turkey, turning the pan halfway through cooking, for 3 to 3 1/2 hours. If the bird is browning too much, cover the top, especially the breast, with foil.

But there is one strangely pervasive practice that ruins crispy turkey skin: tenting the turkey with foil after cooking. Every Thanksgiving, I’d witness my mom stuff, roast, and carve a turkey.

Roast at 400°F for 20 minutes to brown the skin, then turn the temperature down to 325°F and roast until done. Read More: What Temperature to Cook a Turkey Why It Works ...

By removing the turkey’s backbone and dry brining it for at least 24 hours, your turkey will have the crispiest skin and juiciest meat. This recipe keeps the seasoning simple, so any dishes can ...

This super tasty citrus turkey recipe brings the bright flavors of lemon, orange, and grapefruit to the Thanksgiving table. For a mega-juicy, crispy-skinned bird, you won't want to skip our go-to ...

As with any roasted turkey, dry-brining a few days ahead helps season the bird and gives a golden, crisp skin. You can use just salt and pepper, or add herbs, spices, and citrus zest if you like ...

Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven. Estimated time: At 450 degrees, about 6 minutes per ...