Smoked Turkey Cracklings

Place on a wire rack, and pat it dry with paper towels to make sure there is no surface moisture

Heavily salt the skin with kosher salt, this will further remove moisture from the skin

Place in fridge overnight

Preheat smoker to 250F

Remove from fridge the next day and brush lightly with olive oil, and liberally season with BBQ seasoning of your choice

Smoke at 250F for 15 minutes, then increase the temperature to 500F and cook for 20-25 minutes until skin is golden brown, but not showing signs of char or burning. Even if the skin doesn't feel crisp at this point, remove from heat, it'll burn quickly at the end.

Rest at room temperature for at least 20 minutes to allow the skin to cool down and firm up if necessary.

Break apart by cutting, or breaking up with your hands and serve with a dip or on it's own.