Jacuzzi... of DEATH

This is the dark meat cooking at 150F. It will hang out here for the better part of 24 hrs. Usually I pre-sear, but frankly I'm never completely happy with the skin anyway. One of these years, I may finish in the deep fryer and see if that takes care of my issue with subcutaneously rendered fat.

You can make turkey skin into something excellent if you treat it right. The problem is that all the things that would make perfect skin ruin the meat (and vice versa). Here's what you can get if you take the time.