To achieve a perfectly crispy roast turkey, spatchcocking is key. This technique involves removing the backbone of the turkey and flattening it for enhanced heat distribution and quicker cooking. In addition to spatchcocking, drying the skin thoroughly—either by patting with paper towels or letting it air dry in the fridge—is crucial. Expert Courtney Luna recommends a dry brine mix of salt and baking powder for optimal crispiness. Brushing the turkey with olive oil helps with browning, crisping, and preventing sticking, resulting in a beautifully roasted bird.
You'll want to get the skin really dry by patting with paper towels or allowing to air dry in the fridge uncovered overnight.
Mixing six tablespoons of kosher salt with two tablespoons of baking powder is a good ratio to start with.
It will help with even browning and crisping, preventing it sticking to the grates, and will allow the seasonings to stick better.
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