Q:Any other tips for getting extra-crisp skin?
A: Yes! Combine your salt rub with a little baking powder before rubbing it into the turkey and letting it rest overnight. That's right, baking powder. It's a trick I discovered while working on my recipe for Really Good Oven-Fried Buffalo Wings a few years ago. Baking powder mixes with the juices on the surface of the turkey skin and reacts, forming microscopic bubbles. These bubbles then crisp up, adding extra surface area and crunch to your turkey as it bakes. Baking powder's slightly alkaline pH also promotes better browning and more efficient breakdown of proteins in the turkey skin.