And it wasn't raw? More golden next time
I thought it looked "raw", too.
Temperature dictates, not how golden it is. I've messed around with using things that accelerate browning but I can taste them and I really like poultry skin. I manipulate the bird some while it's roasting, but I've really just gotten too lazy to keep flipping the bird at different angles to get it browned all over.
Is that the neck in the roasting pan? (Just curious - I usually use it for soup.)
Sure is. I use it to add to the pan for gravy time and I like to pick the meat off and eat it anyway.
