Originally Posted by BOBBALEE

Room temp bird, room temp butter rubbed into the skin and under the skin will give a crisp, brown skin.

And no, sse, margarine will not work.


sse, BOBBALEE is all over it. Here's your huckleberry, sse.

Run your fingers up under the skin of the bird, gently separating it from the meat underneath.

Make a paste with butter and any herbs and spices you like.

Grab about a golf ball's worth of it at a time and rub it underneath the skin.

You will be amazed how juicy the birds come out and the skin will have a nice crisp. Been doing this on holiday turkeys for several years now.

Here's a couple pics from last Thanksgiving.

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Slaves get what they need. Free men get what they want.

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Orwell wasn't wrong.

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