Could a Hairdryer Be the Secret to Your Best-Ever Thanksgiving Turkey?
In a world of 30-second how-to videos and viral TikTok sensations, it can be tough to discern fact from fiction when sifting through the countless kitchen hacks. Personally, I’m always skeptical and can typically see through those that are simply smoke and mirrors.
However, once in a while, one of these viral hacks is simply too tempting not to try (Dalgona coffee, anyone?). That’s how I felt when I stumbled upon a claim that using a hairdryer is the secret to a perfectly crispy skin-on chicken or turkey. I knew instantly this was a Thanksgiving hack that I should put to the test!
What Drying the Skin on a Turkey Does
If you’re roasting a turkey, most recipes recommend that you pat the turkey dry with paper towels to remove excess moisture from the skin before cooking. This helps the turkey’s skin brown evenly and get crispy in the oven.
Psst: Here are the products that every beginner Thanksgiving host should consider to make cooking and serving Thanksgiving a breeze.
Why a Hairdryer May Work Better Than Paper Towels
I’ve used the paper towel method for years, but a hairdryer is such an obvious replacement that I can’t believe I haven’t tried it before, let alone seen recommended in other poultry recipes!
Unlike paper towels that are only able to remove moisture on the surface of the skin, the hot air of a hairdryer is able to penetrate under the turkey’s skin and remove any moisture that may be lingering under the surface. The result, in theory, is an extra crispy, golden turkey skin.
How to Use a Hairdryer on a Turkey
I did some research and discovered that this method wasn’t an entirely new idea. Surprisingly, giving your bird a salon-quality blowout has been around in the US since at least 1978, when it was introduced by the famed culinary mastermind Marcella Hazan in her cookbook More Classic Italian Cooking. But this method is hardly Italian! It’s actually of Chinese origin and often used by chefs when making a classic Peking duck.
Here’s how to do it step by step:
Thaw: Completely thaw turkey in the refrigerator.
Get rid of the extras: Remove turkey from packaging and remove any organ meat or gravy packets from the cavity of the bird.
Pat dry: Use paper towels to give the turkey an initial pat-down inside and outside, absorbing any water or juices sitting on the skin’s surface or pooling inside the cavity.
Break out the hairdryer: Turn a hairdryer to its highest, warmest setting. Blowdry the skin and cavity of the turkey thoroughly on all sides until the skin feels completely dry, about 10 to 15 minutes depending on the size of your turkey. Ultimately, you don’t want any dampness felt on the skin.
Cook as normal: Continue to prep and season the turkey as directed by your chosen recipe and cook as directed. For testing purposes, I used this roasted sage turkey recipe.
The Results
My oh my, this turkey trick did not disappoint! I noticed the turkey skin browning in the oven after just 15 to 20 minutes of cooking—which is a lot sooner than usual. Because the skin is already so dry, the oven doesn’t have to work as hard to dry out the skin. Instead, it can skip right to browning and crisping.
And indeed, it was crispy. Not only was the skin on this bird extra-crisp, I felt it browned more evenly than other turkeys I’ve roasted in the past. I’m assuming this is due to the fact that the hairdryer helped dry the skin more evenly so there weren’t any damp spots on the bird as it cooked in the oven.
Other Methods That Will Make the Skin Crispy
Now that I’ve seen the results of this hairdryer hack in action, I’m eager to experiment further by using it in tandem with other tried-and-true skin crisping methods like these:
Brush with fat: When choosing a recipe, look for one that requires you to brush or rub the outside of the turkey with some sort of fat (e.g. olive oil, butter, mayonnaise, etc.). The fat will help crisp up the skin further while roasting.
Dry brine: A dry brine is a great way to help pull excess water and moisture out of a turkey prior to cooking. A dry brine is generally a rub of herbs and spices with a high salt ratio. Done 24-48 hours before cooking, a dry brine is applied to a turkey’s skin and then placed, uncovered, in the fridge to work its magic.
24-hour chill: While this trick often accompanies a dry brine, you can also unpackage your turkey and leave it naked (without a dry brine) in the fridge for 24 hours. The cool, dry air circulating in the fridge will further help to dry out the turkey’s skin.
Baste: A lot of people like to skip basting because it does add work to the overall turkey roasting process (myself included). It pains me to admit that this method, while tedious, is super effective at crisping and browning a turkey’s skin while it cooks.
Crank up the heat: A little extra heat can also work wonders on a turkey’s skin. Try either cranking up your oven’s heat to 450° for the final 20 minutes of cooking or turning on your oven’s broiler for the final ten minutes of cooking. Just watch your bird carefully since it’s easy to over-brown your turkey at these temperatures and dry out the delicate breast meat you’ve painstakingly nurtured.
This Thanksgiving, add a hairdryer to your Thanksgiving supply checklist. It’s an added step that will not only garner questions, weird looks and probably a few laughs from your friends and family but also yield amazing results that are well worth the extra effort.
Next: Learn some of our favorite pro tips for Thanksgiving.
Turkey Recipes to Consider for Thanksgiving
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Herb-Glazed Turkey
Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. My tried-and-true recipe never fails to win me compliments. —Charlene Melenka, Vegreville, Alberta
Grilled Huli Huli Turkey Drumsticks
I'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California
Pressure Cooker Italian Turkey Breast
This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it’s a smart entree for a special occasion. —Jessica Kunz, Springfield, Illinois
Apple-Sage Roasted Turkey
A hint of apple flavor gives a slightly sweet spin to a holiday dinner’s main event. The lovely aroma wafting from your kitchen as this turkey cooks will have everybody talking. —Suzy Horvath, Milwaukie, Oregon
Turkey Lattice Pie
With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Herbed Roast Turkey Breast
When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio
Romano Basil Turkey Breast
Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. —Darlene Markham, Rochester, New York
Mediterranean Turkey Potpies
Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
Pressure-Cooker Herbed Turkey Breasts
Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. —Laurie Mace, Los Osos, California
Turkey Breast Tenderloins with Raspberry Sauce
Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, the sauce is so good, you’ll be tempted to eat it with a spoon.—Deirdre Cox, Kansas City, Missouri
Slow-Cooked Turkey with Herbed Stuffing
I'm all for turkey dinner, especially around the holidays. A whole turkey won't fit in my slow cooker, so thank goodness for turkey breast. I cook it with my grandma's easy stuffing recipe for a happy meal that doesn't require any hard work. —Camille Beckstrand, Layton, Utah
Turkey Bundles
This recipe is definitely a must-try, and all you do is bundle up creamy turkey filling in crescent dough. I usually double the recipe so I have extra for lunch the next day. —Lydia Garrod, Tacoma, Washington
Butter & Herb Turkey
My kids love a turkey meal, and this one falls off the bone. It's the ideal recipe for special family times and holidays. —Rochelle Popovic, South Bend, Indiana
Peppery Herbed Turkey Tenderloin
I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, Florida
Roasted Sage Turkey with Vegetable Gravy
There’s no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. —Beth Jacobson, Milwaukee, Wisconsin
Spatchcocked Herb-Roasted Turkey
This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey. —Matthew Hass, Ellison Bay, Wisconsin
Pressure-Cooker Turkey with Berry Compote
This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
Turkey Cutlets with Pan Gravy
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. —Margaret Wilson, Sun City, California
Creole Roasted Turkey with Holy Trinity Stuffing
I jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. —Eric Olsson, Macomb, Michigan
Turkey Biscuit Stew
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Thanksgiving Stuffed Turkey
I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. —Lily Julow, Lawrenceville, Georgia
Maple-Sage Brined Turkey
When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. —Kim Forni, Laconia, New Hampshire
Slow-Cooked Herbed Turkey
When herbs are plentiful in my garden, I prepare this turkey recipe. The turkey stays moist in the slow cooker and is bursting with herb flavors. When I served this to our Bible study potluck group, everyone wanted the recipe! —Sue Jurack, Mequon, Wisconsin
Turkey Cordon Bleu Casserole
Impress your holiday visitors with this fancier twist on the traditional casserole. —Kristine Blauert, Wabasha, Minnesota
Rosemary Turkey Breast
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that’s lower in fat, yet delicious—the perfect centerpiece for holiday meals. —Dorothy Pritchett, Wills Point, Texas
Happy Orange Turkey
Here’s the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. —Tara Baier, Menomonie, Wisconsin
Golden Apricot-Glazed Turkey Breast
Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas
Turkey & Spinach Stuffing Casserole
I know dried cranberries may seem like an odd ingredient to include in this dish, but they add just a hint of sweetness that makes an easy casserole so special. —Gilda Lester, Millsboro, Delaware
Thyme Roasted Turkey
It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. —Alma Winberry, Great Falls, Montana
Make-Ahead Turkey and Gravy
Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin
Stuffed Turkey with Mojo Sauce
I love Latin food so I created this recipe that combines wonderful spices and fresh ingredients. This is a traditional turkey recipe with a healthier twist because it uses chicken sausage instead of chorizo. —Melissa Lauer, San Antonio, Texas
Turkey Dumpling Stew
My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. —Becky Mohr, Appleton, Wisconsin
Marinated Thanksgiving Turkey
My family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. —Ken Churches, Kailua-Kona, Hawaii
Moist & Tender Turkey Breast
This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. —Heidi Vawdrey, Riverton, Utah
Roasted Turkey with Maple Cranberry Glaze
I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. —Suzanne Anctil, West Vancouver, British Columbia
Minestrone with Turkey
I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Turkey in a Pot
I use this recipe often as an easy Sunday dinner idea. The turkey breast gets a "holiday treatment" when served with cranberry gravy seasoned with cinnamon, cloves and allspice. —Lois Woodward, Okeechobee, Florida
Fruit-Glazed Roast Turkey
Apple, cranberry and raspberry flavors blend with fresh herbs in a tangy glaze for the roasted turkey. It's a welcome change to a traditional entree. —Aysha Schurman, Ammon, Idaho
Slow-Cooker Turkey Breast with Gravy
This quick-prep recipe lets you feast on turkey at any time of year. We save the rich broth for gravy, noodles and soup making. —Joyce Hough, Annapolis, Maryland
Turkey-Stuffed Acorn Squash
We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario
Citrus & Herb Roasted Turkey Breast
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. —Fay Moreland, Wichita Falls, Texas
Thanksgiving Stuffed Shells
Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. —Robin Haas, Cranston, Rhode Island
Honey-Citrus Glazed Turkey
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. —Peter Halferty, Corpus Christi, Texas
Spiced & Grilled Turkey
My fiance loves to grill, so for the holidays we decided to grill our turkey instead of deep frying it. It was the best we'd ever tasted! Having the brine in the pan under the turkey catches the drippings, but also keeps everything nice and moist. Start with the breast down, then flip to the other side. —Sydney Botelho, Columbia, South Carolina
Creamy Turkey Casserole
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
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