To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between baking sheets. It's an outstanding garnish and snack.
Preheat the oven to 375° and line a baking sheet with parchment paper. Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet. Set a heavy ovenproof pot on top. Bake for about 30 minutes, until the skin is crisp and golden. Let cool slightly, then break into pieces.
