> ha scritto nel messaggio
oups.com...
>I have a skinless whole turkey, ~16-18 lb., that I'd like to roast for
> Christmas. I plan on brining it, but I'm still worried that without
> skin it will dry out in the oven, or overdarken/overcook the breast.
> Is there a good way to prevent this? Maybe wrap in foil before
> roasting? I have a convection oven , if that matters...
>
> Thanks for any advice,
>
> Kelly

It's a controsense what I 'm going to tell you. Because you have thrown away
skin to avoid fat! But what do you think to cover it with lard (pork fat)?
Meat will result more tasty and more soft, IMHO.
Cheers
Pandora
>