{"id":109272,"date":"2020-11-10T20:30:00","date_gmt":"2020-11-10T17:30:00","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/how-to-maximize-your-bounty-of-crispy-turkey-skin\/"},"modified":"2020-11-10T20:30:00","modified_gmt":"2020-11-10T17:30:00","slug":"how-to-maximize-your-bounty-of-crispy-turkey-skin","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/how-to-maximize-your-bounty-of-crispy-turkey-skin\/","title":{"rendered":"#How to Maximize Your Bounty of Crispy Turkey Skin"},"content":{"rendered":"

“#How to Maximize Your Bounty of Crispy Turkey Skin
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One of the great things about eating birds is getting to consume their (hopefully) crispy, (ideally) well-seasoned skin. But some people, like my mother, don\u2019t app<\/a>reciate this gift. (This ended up working out well for me as a youth, as I could steal all the skin from the Costco rotisserie chicken with impunity.) But my fellow skin fans (who\u00a0I almost referred to as \u201cskinheads\u201d just now) know what\u2019s good, and these are the people whose enjoyment I want to maximize. <\/p>\n

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If you\u2019re cooking a whole turkey, there are several well-known strategies you can use to crisp the skin while the turkey cooks. You can use the Serious Eats baking soda trick<\/a><\/span> (sprinkle one part baking soda to three parts kosher salt all over the bird, then let it rest uncovered in the fridge for 24 hours before roasting), or you could enlist the help of your hair dryer<\/a><\/span>.<\/p>\n

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But, even if you take those steps, there are going to be spots on the turkey that just don\u2019t get the amount of heat and air flow required to render it crispy. (Putting the bird on a wire rack helps, but the bird\u2019s back will never get as crisp as its breast.)<\/p>\n

These sub-par skin regions usually get tossed, or boiled with the rest of the carcass for stock, but this\u2014to me\u2014is wasteful. That skin deserves the glory of crispness, and you can help it get there. The plan? Wait until your family is asleep, remove any sad, flabby, leftover skin from the turkey, then fry it into a crisp. You can use the procedure outlined in this blog<\/span> on how to fry leftover chicken skin, just change the word \u201cchicken\u201d to \u201cturkey\u201d:<\/p>\n

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Just (gently) peel any skin off of your cooked chicken and place the pieces in a cold nonstick pan. Set the pan on a burner, turn the heat to medium, and let the pieces cook until they are golden and crispy, flipping once to get both sides (chopsticks work best for this). Transfer to paper towels, salt (if needed) and enjoy in sandwiches or salads, sprinkled on top of pasta or all on their own.<\/p>\n<\/blockquote>\n