Читать книгу Talk Turkey to Me - Renee S. Ferguson - Страница 49

Any turkey or chicken will turn a wonderful golden brown without your help. Just brush the skin with oil and roast uncovered for the first two-thirds of the cooking time, then tent the breast for the final one-third.

After the first 15 minutes in the oven, the turkey’s skin becomes seared, so pouring juices on it is like pouring water on a plastic tablecloth—the liquid will simply roll off.