How to Get the Most Out of Crispy Turkey Skin
One of the great things about eating birds is eating their (hopefully) crunchy (ideally) well-aged skin. But some people, like my mom, don’t appreciate this gift. (It ultimately worked for me when I was young, as I could steal all the skin from Costco’s grilled chicken with impunity.) And these are the people I want to get the most out of.
If you are cooking a whole turkey, there are several well-known tricks you can use to make the skin crispy when you cook your turkey. You can use the Serious Eats baking soda trick (sprinkle the bird with one part baking soda and three parts kosher salt, then refrigerate for 24 hours before baking) or you can use your hair dryer. …
But even if you take these steps, the turkey will remain stained that simply won’t get the warmth and air it needs to get crispy. (Helps to place the bird on the wire rack, but the back of the bird will never be as crispy as the breast.)
These unsuitable areas of skin are usually thrown away or boiled with the rest of the broth mascara, but this is – for me – wasteful. This skin deserves the reputation for crispness, and you can help it achieve that. Plan? Wait for your family to fall asleep, peel the sad, flabby skin off the turkey and fry until crisp. You can follow the procedure outlined in this blog post on how to toast the leftover chicken skin, simply replace the word “chicken” with “turkey”:
Simply (gently) peel off the cooked chicken and place the slices in a cold, non-stick skillet. Place the skillet on the hotplate, turn on medium heat and cook until golden and crispy, turning once to get both sides (chopsticks are best for this). Transfer to paper towels, salt (if necessary) and enjoy sandwiches or salads, sprinkle with pasta, or all on your own.
In addition, there are turkey products that require complete skin removal before cooking, such as a roll. The thought may at first cause a skin enthusiast to shiver down your spine with horror, but this kind of thing actually offers tremendous possibilities. By removing the rind before frying, you can turn it all into a huge, gorgeous crackle! Happy Holidays!
All you have to do is place a (generously seasoned) piece of leather flat on a parchment-lined baking sheet, place another piece of parchment on top, and place something heavy (like a frying pan or baking sheet with one or more kitchens). bricks ) on top of the top layer of parchment. Put all this in an oven with a temperature of 375 degrees for 30-45 minutes. When it’s deep, stuffy, and golden brown, remove it from the oven and let it dry on a wire rack for even crisper. Serve with turkey if you can wait that long.
If you’re worried about eating all of the crispy skins before the turkey comes out of the oven, just ask the butcher if he has any extra skins to sell you. But don’t put it that way. Formulate this as a normal person who dislikes skin more than anything else. “Please sir, can I buy some turkey skin scraps?” must do the trick.