Smoked Turkey Cracklings
Serves 4
15 mins prep
35 mins cook
20 mins resting
70 mins total
Making turkey skin even better!
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Remove skin from whole turkey or breast
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.
