How to get that crispy skin on a roasted turkey or chicken I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this:



Some of the things I have tried:


butterfly and roast at 500 (Alton Brown method)
pat dry and brush with oil before roasting at 375
flash under broiler
brown breast on the stovetop in a very hot cast iron skillet before placing in oven


results: #1 &amp; #2 don't seem to work at all -- The skin cooks but it doesn't crisp. #3 only the peak of the breast gets seriously brown. parts further from the broiler are less and less brown. #4 just the parts touching the pan brown

I do have an in-oven thermometer, so I know the temps are correct

UPDATE: added #4
Place bird on a rack over a pan.  Salt skin, do not add oil or marinade.  Place in refrigerator, uncovered, for up to two days.  This will help remove moisture from the skin, which will allow it to crisp more readily in the oven.