Roasting up a beautifully bronzed whole turkey is a sight to behold. But for some cooks, that crispy skin is not appetizing. If you want to skip the skin on your holiday bird, removing it is easy with some careful technique.
Below is a step-by-step guide on how to remove the skin from a turkey cleanly and efficiently.
Reasons to Remove the Turkey Skin
There are a few reasons you may want to take the skin off the turkey:
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Reduce fat and calories – The skin is high in fat so removing it cuts calories,
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Texture preference – Some don’t like the texture of turkey skin. Taking it off leaves just the tender meat.
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Season under the skin – Removing skin allows seasoning the meat directly.
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Crispier skin – Taking skin off lets you cook it separately for cracklings.
Preparing the Turkey
Before tackling the skin removal, some prep helps get the turkey ready:
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Thaw completely if frozen – Skin is hard to remove from a frozen turkey.
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Remove giblets – Reach inside the cavity and take out the neck and giblets.
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Pat turkey dry – Use paper towels to soak up any moisture on the skin.
Removing the Breast Skin
It’s best to start with the breast skin as it comes off the cleanest:
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Place breast-side up – Put turkey on a cutting board or rimmed baking sheet.
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Loosen the skin – Slide fingers under the skin around the center keel bone and gently loosen it from the meat.
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Peel from top down – Gripping the skin, peel it downwards off each breast half towards the wings using thumbs.
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Pull skin taut – Keep it taught as you peel so it separates cleanly from the meat.
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Use a knife – If skin tears, use a paring knife to cut the membrane connecting it to meat.
Removing the Leg and Thigh Skin
Once breast skin is removed, flip the bird over and do the legs:
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Flip turkey over – Turn so the backbone is facing up.
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Loosen the skin – Slide fingers under thigh skin and loosen around the joint.
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Peel downwards – Pull skin down leg towards foot. Use thumbs to peel it cleanly off.
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Remove drumstick skin – Pull skin off each drumstick, working hand down towards tip.
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Sever skin – Cut any tough connective tissue with a knife.
Final Turkey Skin Removal
Do a final check for any remaining skin:
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Check wings and back – Peel or cut away skin left on wings or back.
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Rinse if needed – Quickly rinse turkey if skin separation left grease.
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Pat dry – Blot turkey dry before seasoning and cooking.
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Save skin – Fry up skin for delicious crispy cracklings!
And that’s it – the turkey is ready for flavorful rubs, sauces or roasting skin-free. Removing the whole skin takes time and care, but delivers a healthier bird that stays nice and moist. Give it a try for your next holiday or family turkey dinner.
Frequently Asked Questions About Removing Turkey Skin
Here are answers to some common questions about taking the skin off a turkey:
Do you remove the neck skin too?
Yes, use a sharp knife to cut off excess skin around the neck when you remove the head and neck.
Should you take turkey skin off before smoking it?
No, it’s not necessary to remove the skin before smoking. Leaving it on can help retain moisture.
Is it better to pluck or skin a turkey?
Skinning is easier and faster than plucking all the feathers. Plucking does take more work but leaves the skin on for roasting.
What’s the best technique for getting the leg skin off?
Roll the skin down the leg as far as possible, then make a circular cut with a knife to sever it completely.
How do you get the last bits of skin off the wings?
Use your fingers or a paring knife to strip or cut the remaining skin off the wing tips and joints.
Can you save the removed turkey skin to eat?
Absolutely! Fry up the separated skin in oil for delicious crispy turkey cracklings garnishes.
Does removing the skin dry out the turkey meat?
No, the meat will remain tender and moist when roasted, just be sure not to overcook it.
Get Perfectly Skinless Turkey
While removing the entire skin from a turkey takes time, the results are worth it. Use the techniques here for holiday birds or turkey dinners that are lower in fat and calories but still super flavorful and juicy.
