I roasted some raw turkey skin between two sheets of parchment paper, added another pan on top of everything to keep the skin as flat as possible and roasted it at 400ºF for 30 minutes. No herbs were added. I actually even forgot to salt/pepper it before cooking. The result was shatteringly crisp and golden brown skin (it was not burnt) with a very strong bitter flavor to it. I'd like to know what caused the bitterness because everything else about it was perfect. Does anyone know why the skin has such a bitter flavor?