Question
Why isn't the skin crispy?
I cooked a seven pound oven stuffer roaster chicken in the oil free turkey fryer. It only took about 75 minutes. The meat was very moist, but the skin was soggy. I had dried the bird, rubbed it lightly with olive oil, and seasoned the skin. Any suggestions?
asked 2 years, 8 months ago
on Butterball Oil-Free Electric Turkey Fryer
answer 1
Olive oil preserves moisture. Olive oil is the reason the skin was soggy. Use any other kind of oil.
answer 2
I think it may have been that you used olive oil. I used peanut oil and it was perfect.
answered 1 year, 4 months ago
by
Texashoghunter
- Waco, TX
answer 3
I think the olive oil messed you up. Olive oil softens instead of hardens.
answered 2 years, 4 months ago
by
Timberguy
- Eastern, North Carolina
answer 4
I didnt put any oil onthe skin, just my rub, and mine was crispy.
answered 2 years, 5 months ago
by
IBCRABBY
- Hanover, Va.
answer 5
MABEY YOU DID NOT COOK IT OWN THE HIGHEST SETTING.
answered 2 years, 5 months ago
by
COBIE
- KENTUCKY EASTERN
answer 6
i used a bit of bacon grease after it sat out for a couple hours, kind of a buttery state. brushed it on (lightly) as cooked as normal in fryer. i also turned heat up a bit too. hope it helps
answered 2 years, 5 months ago
by
biggie420
- south dakota
answer 7
Perhaps you needed to cook it at a "hotter" temp. Our turkey and chickens have come out with crispy, yummy skin;maybe it should have been left in for an extra fifteen minutes.
answered 2 years, 5 months ago
by
cookingfool2
- Corona, Calif
answer 8
U should cook it 3 1/2 minutes per pound @ 325 degrees. U probably cooked at a low temp and for a long time.
answered 2 years, 5 months ago
by
Dadsmetal
- Merced, CA