IF YOU WET BRINED, IT’S NOT TOO LATE FOR CRISPY SKIN. Pat the skin dry, and let it air out (in the fridge) overnight with a bit of baking powder + spices. I know because I usually steam/braise my turkey first so it’s delicious but soggy and still want to achieve crispy skin. Swipe ➡️ for the steps. This year, I’m short on time so instead of an extended air dry post-braise, I’ll treat the skin with a roast duck lacquer of baking powder, maltose, red vinegar, and baijiu, before it gets deep-fried. Let you know how that goes.