Put the iconic Norman Rockwell Thanksgiving picture out of your mind and think about the taste and ease of cooking a turkey. We have our turkey brined and then cut into 6 pieces, allowing us to make the gravy in the morning, quickly roast the bird without basting and fussing with. The problem is that the bird cooks in less than two hours and the skin is not a golden crispy brown. When we take the turkey out of the oven to rest, remove the skins, place it on a backing sheet lined with parchment paper, lay it flat, season with kosher salt and freshly ground black pepper, then put parchment paper over it and stack one baking sheet above, bake at 350 for 20-25 minutes.
Keep in mind that a lot of folks don’t eat the skin and some people absolutely love it, so just arrange the skins on the platter with the turkey meat and people can choose for themselves.
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