I’ve smoke-roasted my Thanksgiving turkey on a kettle grill with the lid raised by resting it on a rotisserie ring for the past three years. The turkey was brined with bourbon and spice blends. (Notice I said smoke-roasted—not smoked. The former is done at a higher temperature to ensure crisp skin. ).
I tried to remember how to cook the turkey I learned to make at La Varenne cooking school in Paris fifty years ago. What if there was a better way?
The French didn’t know from wood smoke. They still don’t. But they did use a method that works especially well with American turkeys that are big, since the breast meat tends to dry out.
Take off the bird’s skin, put cognac-infused herb butter between the skin and the meat, and roast the bird at a medium heat. You’ll get to practice some avian surgery and get a great turkey in the process.
In a nutshell, the butter melts into the breast meat, keeping it moist and adding extra flavor. Of course, back in the day, we also placed paper-thin slices of fresh truffle under the skin. The truffle is a fragrant root vegetable that grows in France and Italy. It costs as much per pound as a plane ticket to Paris or Rome. But you can get amazing results if you use a mix of fresh herbs.
So how do you loosen the skin from the meat? Very carefully. I explain how in the recipe. (You can also check How to Grill for step-by-step instructions. ) The technique feels a little strange at first, but with practice, you’ll become a pro.
“Du beurre, du beurre, et encore beurre!” (Butter, butter, and more butter!) was what the great chef Fernand Point said when asked what the secret to great food was.
Cooking up a juicy and flavorful turkey is the goal every holiday season. While roasting technique is key, properly seasoning your bird also pays dividends towards a delicious final product. For best results, look beyond a quick exterior seasoning and get those spices and herbs under the skin.
Seasoning under the skin delivers big advantages: the skin keeps the meat moist and the seasonings in direct contact for superior flavor infusion. Follow these tips and tricks to get the most out of seasoning under the turkey skin.
Why Seasoning Under the Skin Matters
Seasoning under the skin rather than just on the outside provides two major benefits:
Deeper Flavor Infusion
With seasonings pressed right up against the meat, flavors permeate into it deeply as it cooks. Seasoning just the exterior skin alone cannot flavor the meat below as effectively. Herbs, spices, and aromatics under the skin mingle with the natural turkey juices, imbuing the meat with more complex tastes.
Moisture Retention
The skin forms a protective barrier, keeping the meat below moist and preventing it from drying out in the oven. Having seasonings directly on the skin surface can disrupt this layer’s integrity. Under skin seasoning allows the skin to better lock in natural moisture.
So taking the time to get seasoning underneath the skin means your turkey will be bursting with flavor in every bite, not just the exterior, with tender and juicy meat throughout.
Prepping the Bird: Loosening the Skin
Before rubbing any seasonings under the skin, you first need to carefully loosen it from the breast meat below Here’s how
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Start by freeing up the skin on the breast area. Gently work your fingers between the skin and meat, separating the two layers gradually as you move towards the neck opening.
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Take care not to tear the delicate skin as you work. Small tears will allow precious moisture to escape during roasting.
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Repeat this process on the other breast side Loosening the skin over both whole breasts is ideal for maximum coverage
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Further loosen the skin over the thigh and leg sections in the same careful manner.
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You want to create small pockets under the skin for seasonings to rest on and spread later.
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Avoid fully detaching the skin. Keep it still connected at some points for structural integrity.
With the skin prepped, you’re ready to slide amazing flavors underneath.
Excellent Under Skin Seasoning Options
Once access under the skin is gained, you have myriad possibilities for rubbing or stuffing it with flavor-boosting ingredients. Here are some of the best options:
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Softened, Herbed Butter: A tenderizing classic. Infuse butter by mixing in chopped sage, rosemary, thyme. Spread evenly under skin before roasting.
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Citrus Zest: Brightens flavor. Mix zest of lemons, limes, oranges with butter/oil and herbs.
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Spice Rubs: Wet rubs of garlic powder, cumin, paprika, etc. blended into oil or butter.
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Chopped Herbs: Sage, rosemary, thyme, marjoram. Mix with butter/oil or use alone.
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Aromatics: Diced onions, shallots, garlic, ginger add big flavor under skin.
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Brines/Marinades: For double flavor impact, rub wet brine under skin before roasting.
Simple yet effective combinations include lemon zest, thyme and sage blended into softened butter or oil and slathered under the skin. For a real flavor explosion, make a spice paste with onion powder, paprika, cumin, garlic powder and oil to stuff under there.
Getting Seasoning Under the Skin
With your turkey skin loosened and ingredients ready, work them under the skin using either of these effective techniques:
Spread Infused Butter or Oil
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Soften butter or oil so it can be evenly spread.
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Mix in desired herbs, zest, spices, aromatics to infuse flavors.
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Use hands or spoon to spread seasoned fat evenly under skin, coating meat.
Stuff Seasoning Pockets
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Divide herbs, rubs, aromatics into tablespoon-sized clumps.
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Carefully place clumps into prepared pockets under the skin.
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Distribute pockets evenly so flavors are distributed uniformly.
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Lightly pat skin to help press and adhere seasonings to meat.
Either method allows you to thoroughly transfer flavors right up against the meat before roasting.
Turkey Roasting Success
Once your turkey is perfectly prepped with seasoning tucked under the skin, it’s ready for the oven. As it roasts, delicious herbal, citrus, and spice notes will infuse the meat, which stays tender and juicy thanks to the skin’s moisture-locking power.
Follow proper roasting guidelines to get the ideal texture. Resting the turkey after cooking also allows flavors to set in further while juices redistribute. Carve your masterpiece and get ready for rave reviews on the most flavorful and aromatic holiday turkey yet.
So this year, take turkey seasoning up a notch. By getting herbs, spices, zest, aromatics, and other flavor boosters right up under the skin, you’ll achieve new heights of taste and juiciness. Experiment with spice rubs, herb blends, and citrus to find your perfect under skin seasoning mix. Your holiday table or Friendsgiving guests will thank you.
Stuffing the herb butter under the skin.
FAQ
Should you season turkey under skin?
Should I rub my turkey with butter or oil?
What’s the best way to season a turkey?
What is the secret to a moist turkey?
How do you season a Turkey under the skin?
To season a turkey under the skin, you’ll need the following ingredients: 1. Rinse the turkey inside and out with cold water. 2. Pat the turkey dry with paper towels. 3. Using your fingers, loosen the skin from the meat all over the turkey. 4. Sprinkle the turkey with salt, pepper, garlic powder, onion powder, and dried herbs. 5.
How do you season a fried turkey?
1. In a large bowl, combine the salt, brown sugar, herbs, olive oil, garlic powder, onion powder, black pepper, and cayenne pepper. 2. Rub the turkey inside and out with the seasoning mixture. 3. Place the turkey in a large resealable bag or container. 4. Refrigerate the turkey for at least 8 hours or overnight.
How do you season a frozen turkey?
Follow these tips and tricks on seasoning your turkey for a juicy and flavorful meal. It can be tempting to sprinkle your seasonings right on top of the frozen turkey (obviously after defrosting it) as you’d do with any other protein. To get the most flavor, however, it’s best to season under the skin.
What makes a perfect turkey?
With crisp, golden skin enveloping tender, juicy meat, it can easily be the crown jewel of your Thanksgiving or Christmas dinner when done right But achieving turkey perfection lies not only in masterful roasting, but also in proper seasoning Applying flavor under the skin can take your turkey from dry disappointment to delicious success.
How do you dry out a Turkey?
*Remove the neck and bag of giblets from the turkey. *Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey. *Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out. 1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
Can you put butter on a Turkey?
A delicious compound butter can really give a turkey a nice flavor boost. In addition to wet brining her bird, Ree also slathers her turkey in butter combined with orange peel, rosemary, salt, and pepper. You can add any number of herbs and spices to butter, just be sure to spread it all over the turkey, even under the skin.