1/2teaspoonblack pepper ((OMIT for Level 2 carnivore))
1 1/2teaspoonslard ((or tallow or duck fat))
1
While the turkey is cooking, make the cracklings: Cut the turkey skin into ¼-inch pieces and season with the ½ teaspoon each of salt and pepper.
2
Heat the fat in a skillet over medium-high heat, then add the turkey skin and fry until golden brown and crispy, about 8 minutes. Set the cracklings aside on a paper towel to drain.
3
Store extras in an airtight container in the fridge for up to 5 days.