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.
1 Answer
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.
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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.– HooorayCommented Dec 23, 2016 at 11:40
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Thank you for your help. I will try a light sear first and slowly move my knife in one motion per cut.– SteveCommented Dec 25, 2016 at 23:39