Gary S
TVWBB Guru
From Diner's Journal
"If the skin of your turkey turns out flabby, which can happen when roasting at 325 degrees or less, the situation can be saved: make turkey cracklings while the bird rests. Peel off any parts of the skin that haven’t browned well, coarsely chop and put them in a heavy skillet over low heat. The skin will release liquid and then fat, then sizzle in the fat until brown and crisp as bacon. After carving, toss the crunchy brown cracklings over the meat, pass them in a bowl at the table, or stir them into Brussels sprouts.|"
Seems to be a cure for a common problem we encounter.
"If the skin of your turkey turns out flabby, which can happen when roasting at 325 degrees or less, the situation can be saved: make turkey cracklings while the bird rests. Peel off any parts of the skin that haven’t browned well, coarsely chop and put them in a heavy skillet over low heat. The skin will release liquid and then fat, then sizzle in the fat until brown and crisp as bacon. After carving, toss the crunchy brown cracklings over the meat, pass them in a bowl at the table, or stir them into Brussels sprouts.|"
Seems to be a cure for a common problem we encounter.
We solve a long standing problem with Turkey skin and get to use our CI pans to boot. I can just imagine what some of our Photo Gallery chefs will come up with using Crackling
