turkey with beautiful browned skin that doesn't stick to the meat
I roast a turkey in a bag. The skin color is beautiful. But why doesn't the skin stick to the turkey when I carve it.
Best Answer
When it's in a bag, the steam produced during roasting is trapped. A layer of steam occurs between the skin and the meat, separating the skin from the meat.
The same process happens when cooking without a bag, just more slowly, as the steam fills the entire oven - and then some of it escapes through vents or out the door seal.
Turkeys release a surprisingly large amount of liquid when cooked, compared to other poultry, so the skin separation is more pronounced than in chickens.
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Why is the skin on my turkey Brown?
The solution: All that extra juiciness, though, can potentially interfere with the molecular reactions that turn turkey skin brown and tasty. Brining leaves extra moisture on the surface of the turkey, which prevents the skin from getting hot enough for browning reactions to occur.How do you get the golden crust on a turkey?
Rub the skin with fat. Once you've carefully dried off the skin, the next step you can take to guarantee perfectly crispy turkey skin is to rub it with a fat, like butter or oil. Oil will yield a crispier skin than butter because butter is at least 20 percent water, while oil contains no water.Gumball | Darwin's Potato Diet | The Potato | Cartoon Network
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