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I roast a turkey in a bag. The skin color is beautiful. But why doesn't the skin stick to the turkey when I carve it.

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When it's in a bag, the steam produced during roasting is trapped. A layer of steam occurs between the skin and the meat, separating the skin from the meat.

The same process happens when cooking without a bag, just more slowly, as the steam fills the entire oven - and then some of it escapes through vents or out the door seal.

Turkeys release a surprisingly large amount of liquid when cooked, compared to other poultry, so the skin separation is more pronounced than in chickens.

  • you are correct. Also consider the effect of direct heat on the outer part of the skin, contracting this part, thus almost squeezing it onto the meat. – Hoooray Dec 23 '16 at 11:40
  • Thank you for your help. I will try a light sear first and slowly move my knife in one motion per cut. – Steve Dec 25 '16 at 23:39

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