I am kinda shocked because I've never looked at a recipe to roast a chicken, and that's the same way I've ALWAYS made them. I also ALWAYS use a meat thermometer, which means my chickens are never dried out and those bags are a waste of money imo

PS - The skin is amazing and crispy, don't knock it Lokkie!

 

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crispy skin, and golden brown, no basting


http://www.greatpartyrecipes.com/how-to-cook-a-turkey.html

 

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My mother wraps then in foil and cooks on a higher heat, then uncovers them for the last bit to brown them. They always come out nice and moist and they're cooked quicker. Especially useful when doing a large turkey.

Now my wife does it that way too. Yaay.

 

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how high is the heat?

 

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Growing up, we never had skin (mom was a health nut) - and to this day, the only time I eat chicken skin is the rare occasion we order Popeyes.

 

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Cooked at 450. The foil has to be folded closed to keep the moisture in.

I'll see if I can dig up a written version of the method. It's real nice not having to get up at 3am to start cooking for turkey dinners though.

 

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That would be great!

 

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