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When it comes to holiday cooking, the star of the show is usually the turkey. But let me tell you, the real MVP is the crispy turkey skin. Forget saving that for yourself in secret bites—this recipe takes crispy turkey skin to a whole new level of deliciousness, and I’m here to show you how to do it right. Whether you’re using the skin from a whole turkey or just the turkey breast, this recipe is the best way to turn those bad boys into golden, crunchy perfection.
Let’s Prep
First things first, you’ll need the skin. If you’re working with a whole turkey, carefully remove the skin, making sure to keep it intact as much as possible. A sharp knife helps with this step. If you’re going for turkey breasts, it’s a little easier since you’re working with a smaller piece, though keep in mind that the skin will shrink significantly – so if you’re cooking crispy turkey skin just for this recipe, then plan accordingly for size.
Once you have your skin, the only way to make the best crispy turkey skin is as follows: dry it out. This is the step that separates crispy turkey skin from gummy skin, and trust me, no one wants gummy skin. Pat the skin dry with a paper towel to remove any excess moisture. Then, lay it out flat on a wire rack and sprinkle it generously with kosher salt. Salt not only seasons the skin but also draws out more moisture, which is the secret to that perfect crunch.
Pop the salted skin in the fridge overnight. This dry brine process is critical, so don’t skip it! You want those hours of air drying to work their magic. It’s also a great time to think about the seasonings you’ll use later—If you’d like, you can season at this point with a mix of garlic powder, black pepper, and a little bit of cayenne pepper for a kick, but I prefer to do it right before going into the smoker.
Let’s Cook
When it’s time to cook, preheat your smoker to 250°F. I like using fruit wood or another best wood for a lightly sweet, smoky flavor that complements the turkey skin. Pellet smokers work great for this, but any smoker or grill will do as long as the heat source is steady.
Take the skin out of the fridge and brush it lightly with olive oil. This adds a touch of richness and helps the seasoning stick. Speaking of seasoning, don’t be shy! Use your favorite BBQ rub or make your own blend. My go-to mix includes brown sugar for a touch of caramelization and spices like onion powder and paprika for that smoky flavor.
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Lay the skin flat on the smoker’s grill grate, making sure there’s plenty of space around each piece for the heat to circulate. Smoke at 250°F for about 15 minutes, then crank the temperature up to 500°F. This jump in temperature is the trick to achieving that golden brown, crispy turkey skin without overcooking or burning. Keep an eye on it—turkey skin can go from perfect to charred in seconds at high heat.
Let’s Rest
Once you’ve got crispy turkey skin, remove it from the smoker and let it rest at room temperature for about 20 minutes. This step lets the skin firm up even more. If you’re impatient like me, this is the hardest part of the process. But trust me, that rest is worth it. The skin will crisp up to perfection, and the flavors will have a chance to meld.
If you’re serving it right away, break it into pieces using your hands or a sharp knife. These pieces can be as big or as small as you like. If you’re saving it for later (unlikely, but it’s possible), store it in an airtight container. These crispy delights are a big hit as a snack, appetizer, or even a topping for soups and salads.
Let’s Eat
Here’s the best part: digging in. Serve the crispy turkey skin with a dipping sauce, or enjoy it straight up. My personal favorite is pairing it with a spicy aioli or even some bbq sauce depending on the mood. The contrast of the smoky flavor with the crunch is truly addictive.
This recipe is also a great way to use every part of the turkey, and it’s guaranteed to impress at any holiday feast. The next time you’re planning a big meal, don’t let the turkey skin go to waste. It’s not just an afterthought—it’s the star of the show.
Additional Tips for Crispy Turkey Skin
For an even crispier result on the crispy turkey skin, ensure the skin is laid out in a single flat sheet of perfectly crisp skin on the smoker.
If you’re using a wet brine for your turkey, make sure to rinse and pat the skin dry before starting this process.
Don’t skip the instant read thermometer or leave-in thermometer if you’re smoking the rest of the turkey at the same time. If you’re looking to pair this with a meal, it’s amazing alongside a classic green bean casserole or even a glass of pinot noir for something fancy.
With this recipe, you’ll not only master crispy turkey skin but also have a go-to snack that will leave everyone asking for the next step in your culinary magic. Now, go grab a turkey and get to cooking!
Other Recipes you might like:
- Smoked Turkey Breast
- Spicy Orange Chicken Wings Recipe – Best Wings Ever!
- Easiest Smoked Ribs Recipe
- Hawaiian Punch Pulled Pork Recipe
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Ingredients
- 1 Turkey Skin from breast or whole turkey
- 1/2 C Kosher Salt
- BBQ Seasoning
- Olive Oil
Instructions
- Remove skin from whole turkey or breast
- Place on a wire rack, and pat it dry with paper towels to make sure there is no surface moisture
- Heavily salt the skin with kosher salt, this will further remove moisture from the skin
- Place in fridge overnight
- Preheat smoker to 250F
- Remove from fridge the next day and brush lightly with olive oil, and liberally season with BBQ seasoning of your choice
- Smoke at 250F for 15 minutes, then increase the temperature to 500F and cook for 20-25 minutes until skin is golden brown, but not showing signs of char or burning. Even if the skin doesn't feel crisp at this point, remove from heat, it'll burn quickly at the end.
- Rest at room temperature for at least 20 minutes to allow the skin to cool down and firm up if necessary.
- Break apart by cutting, or breaking up with your hands and serve with a dip or on it's own.
