Turkey Skin

Turkey skin is the outer fatty and connective tissue layer covering turkey meat. It has a higher fat and collagen content, which helps keep the meat moist and juicy during roasting and protects it from drying out. When prepared correctly, the skin becomes crispy and delicious. It is used primarily when roasting a whole turkey or individual parts in the oven, where it is recommended to leave the skin on during cooking. Turkey skin can also be used as a wrap when preparing roulades or stuffed cuts of meat. Compared to chicken skin, it is thicker and fattier. In some recipes the skin is removed before serving to reduce the overall fat content of the dish.