I usually rub the turkey with an herb butter before it goes into the oven (under the skin and all over). However, and despite the air drying the night before, I'm not getting that crispy and brown skin. I could be doing something wrong (I start breast side down for 30 min then turn).
I'm watching Thanksgiving Live on Food Network, and Alton Brown recommends using oil or clarified butter, saying that butter has 8% water and will prevent browning.
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