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Producing Crisp Skin on a Brined Turkey

My mother brined a turkey last year and complained that the skin wouldn't brown or crisp as well as she liked. I was wondering if there is a trick, or was her experience just a fluke?

Well, the point of brining is to add moisture to the turkey, so it doesn't seem outrageous that the skin would be that much harder to dry out, as well. Tell your mother that her cooking is incredible, that you can't imagine how it could ever be improved, and that you dream of the day when you are half the cook she is. Then, while her back is turned, pop the oven temperature up to 400F to 450F (205C to 235C) for the last 20 to 30 minutes of roasting to crisp the skin.

You just have to learn how to work with people. It's not rocket science, you know.

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