This will be our 2nd year doing a dry brined and spatchcocked bird for Thanksgiving, using the serious eats/Kenji Lopez Alt method. I've been doing chickens using the same method over the past month or so as practice runs. The skin always comes out crisp and delicious, but is still a bit more pale than I want. I don't remember last year's turkey being particularly brown either.
Two options I've thought of are:
1) using clarified butter on the skin instead of oil
2) using homemade mayo instead of oil, which would act as a combo oil AND egg wash.
Has anyone tried either with bird with any success? Any other suggestions to get the bird to be more brown and look as beautiful as it tastes?
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