Actually if all you did was skin it you can still deep fry it. There is a thin membrane over the meat that will hold in the juices. I deep fry all of my turkeys and they are skinned. Just make sure that the oil is up to temperature before you lower it into it that way it will seer that membrane and keep the juices in. All of mine have come out juicy and tasty. Cooking time is actually about10 minutes sooner than if it has the outer skin on it. Good luck and enjoy it. Pat