Turkeys

[IrateCrank]

Maybe this should be in food but here goes.

I am dong Xmas dinner for the first time this year. i'm an ok cook but have never done this before.
Was delighted to see that you rest Turkeys for a half an hour before you eat them that takes a lot of the timing pressure off. Somebody said you have to wrap it in tinfoil and bath towels.

But would you get a crispy skin that way? How do you get a crispy skin?

I use the giant foil to make a loose tent over the turkey. It does not have to be touching it (it might stick) If you crumple and crinkle it first, it will be less likely to stick. You can fold into a seam down the middle of the tent to hold it up or to join two pieces.

The tent is folded round the edges of the baking tray, but is not actually airtight. There will be a lot of heat coming off the turkey.

pour off the fat and juiices before covering it, and leave it on the rack to prevent soggy bottom.

Thank you PigletJohn. Does it retain the heat that way or should I be aiming to eat it in 10 mins or what do you find?

A turkey is very big and contains a lot of heat. You aren't carving it yet, the inside will still be hot when you do. Youi have time to make gravy, mash potatoes, argue with the family, eat your starter etc and it will still be hot.

You can keep it for a good hour, and don't really have to cover it with much at all. Can't vouch for a crispy skin, though. Turkey skin is too thick and tough to really enjoy. I suspect that you want it deep fried if you want it crispy - or maybe portion it and roast it quicker, at a higher temperature.

the skin on the legs might be crispy, but the back will be greasy and the breast is nothing special. I suppose you could snip it off and pop it back in a hot oven for a few minutes if you are a skin enthusiast. Or get some pork scratchings.