I'm beginning to think this "shatteringly crisp" turkey skin claim is an urban myth. It may be crisp right when the bird comes out of the oven, but in my experience by the time it's rested, carved, foiled on a platter, etc. the skin is an unevenly sliced flaccid blanket of ick.
So...what if I peel off the skin, put it on some foil or a rack maybe on a baking sheet and put it back in the oven by itself to crisp up? Has anyone tried this? If so, what temp, etc.
As always, thanks Chowhounders!!
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