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1
To remove the skin from the turkey, cut along the backbone of the turkey with a sharp knife.
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2
Begin pulling and cutting on each side of the bone to help separate the skin from the carcass.
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3
Keep pulling and cutting the skin to separate it completely from the bird.
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4
Do not worry if you make holes in the skin or if it is cut into smaller pieces.
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5
For the crackling, spread the turkey skin, stretching it thinly in one piece or several pieces on a large cookie sheet in one layer.
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6
Sprinkle with salt and place in a preheated 350-to-400-degree oven.
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7
Bake for about 30 minutes, until crisp and brown all over.
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8
The skin will have shrunk considerably.
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9
If the skin is very thick, bake longer, until very crisp.
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10
Cool slightly and lift from the surrounding fat.
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11
Break into half-inch pieces and set aside.
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12
The skin from one turkey should yield one to one-and-a-half cups of crackling.
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13
Reserve the fat in the pan for sauteeing vegetables or for adding to the vinaigrette above.
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14
For the salad, trim off the outside escarole leaves that are very green or damaged and cut the remaining leaves into two-inch pieces.
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15
Wash thoroughly, lifting the leaves up out of the water.
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16
Dry well in a salad spinner.
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17
You should have approximately 9 to 10 cups of washed escarole.
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18
For the dressing, combine the mustard, garlic, vinegar, pepper and salt together with a spoon.
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19
Add the oil and turkey fat slowly and mix well.
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20
(The dressing should be slightly separated, not homogenized, so the salad is shiny when tossed with the dressing.
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21
At serving time, add the dressing to the greens and toss well.
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22
Sprinkle with the crackling and serve immediately.
