For many years after baking, I have discarded and thrown away turkey fat after my husband, Ron, would carve the bird. No sense in keeping that stuff around. Yuck. This past Thanksgiving when cleaning up the turkey scraps, I left to do an errand, I returned to find Ron cooking up some turkey skins. They were delicious. Unfortunately most of the skin had been dumped in the waste container. The following is a simple recipe.
Before carving the turkey, remove the breast, thigh and back skin. Cut into bite size pieces, add some broth and reduce on medium heat in frying pan. Cook until brown and crispy. Do not add seasoning if turkey had been seasoned before baking.
When preparing chicken for cooking, remove all skin and boil in sauce pan, adding salt, pepper, and granulated garlic. When done, remove to frying pan and fry out on medium heat. Cracklins can be enjoyed as a side dish or on salads. Enjoy, Miss Patsy’s Kitchen.
