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. More David Chang Recipes
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.
Turkey Breast with Ginger-Scallion Sauce.
Genius. Everyone at Thanksgiving goes for the end pieces and skin. Get them raw and deep-fry them yourself. Use a high-heat medium, like peanut.