How long can you store (uncooked) turkey skin?
I usually sous vide my bird, but this is the first year I am attempting to make baked turkey skin crackling for a topping. I brined my turkey this morning and took off the skin - is it okay to store it in a zipper top back in the fridge for a couple days until I crisp it up on Thursday? Should I rinse and dry it off before baking?
I am feeling extra paranoid with the salmonella scare!