Description
Transform leftover turkey skin into a crispy, savory powder that adds gourmet flavor to any dish. Perfect for seasoning vegetables, popcorn, soups, and more.
Ingredients
Scale
- 1–2 cups fresh turkey skin, trimmed from a whole turkey or turkey breast
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, optional, to taste
- 2–3 tablespoons neutral oil (e.g., avocado oil or vegetable oil)
Instructions
- Trim excess fat and cut the turkey skin into small, uniform pieces (about 1-inch squares).
- Heat 2-3 tablespoons of neutral oil in a nonstick skillet over medium heat. Add the turkey skin pieces in a single layer, ensuring not to overcrowd the pan. Cook for 10-15 minutes, stirring occasionally, until the fat renders out and the skin starts to crisp.
- Use a slotted spoon to transfer the crisped skin to a plate lined with paper towels to drain excess oil.
- While the skin is still warm, sprinkle it with salt, pepper, garlic powder, and smoked paprika. Adjust the seasoning to taste.
- Allow the crispy skin pieces to cool completely to achieve the best texture when grinding into powder.
- Transfer the cooled chicharrón to a food processor or spice grinder. Pulse until you achieve a fine, crumbly powder. This may take a few minutes.
- Transfer the powder to an airtight container and store it in a cool, dry place for up to two weeks.
Notes
Ensure the turkey skin is fully cooled before grinding to avoid a mushy texture. Experiment with seasonings like cayenne or dried thyme for unique flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seasoning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sodium: 150
- Fat: 4
- Saturated Fat: 1
- Protein: 4
Keywords: Turkey skin, Chicharrón powder, Gourmet seasoning, Crispy turkey skin, Leftover turkey recipe