Equipment Used

This is the equipment used in this video (all links are probably affiliate links).

Cutting Board: https://amzn.to/2DdJcSo

Knife: https://amzn.to/2JqYALj

Tongs: https://amzn.to/2qnGOQt

Baking Sheet: https://amzn.to/2StfHQR

Parchment Paper: https://amzn.to/2OgvYFx

This method of keeping sous vide turkey skin crispy is a little more involved but the end result will be some of the best skin you've ever tasted. The turkey skin is baked in the oven until all the fat is rendered and it crisps up. You can pull the skin out at different points, ranging from crispy but soft and chewy, up to an almost a glass-like texture.

Ingredients

For the Turkey Skin

• Turkey skin

Instructions

For the Turkey Skin

Preheat your oven to 375°F to 400°F (190°C to 200°C).

Place a sheet of parchment paper on a baking sheet with raised edges.

Cut the turkey skin into manageable-sized pieces then place on the parchment paper in a flat, single layer. Add another layer of parchment paper and then another baking sheet on top. Bake until the fat is rendered and the skin is nice and crispy, usually around 40 minutes. Remove from the heat and serve.