Name: Autumnal Iceberg Wedge with Turkey Cracklings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 300 g turkey skin; 3 g kosher salt; 30 g dijon mustard; 30 ml apple cider vinegar; 90 ml extra virgin olive oil; black pepper; 1 iceberg lettuce; 10 g chives

Equipment

Baking sheet

Parchment paper

or Silicone baking mat

Chef's knife

Whisk

Mixing bowl

Ingredients

4 servings

Turkey Cracklings

300 g turkey skin, cleaned of meat
3 g kosher salt, coarse

Mustard Vinaigrette

30 g dijon mustard
30 ml apple cider vinegar
90 ml extra virgin olive oil
black pepper, freshly cracked

Salad Base

1 iceberg lettuce, whole head
10 g chives, finely minced

Nutrition (per serving)

493

Calories

12g

Protein

Carbs

47g

Fat

Fiber

Sugar

439mg

Sodium

Method

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

Lay the turkey skin flat on the parchment paper. Season evenly with salt. Place a second sheet of parchment and a second baking sheet on top to keep the skin flat (creating a press).

Roast for 20-25 minutes until the skin is deeply golden and rendered. Remove from the oven and transfer the skin to a paper towel-lined plate to drain and crisp up as it cools.

25mLook for: Deep golden brown colorFeel: Rigid and crisp

While the skin roasts, prepare the vinaigrette. In a mixing bowl, whisk together the Dijon mustard and apple cider vinegar.

Slowly drizzle in the olive oil while whisking vigorously to create a stable, creamy emulsion. Season with black pepper to taste.

Remove the outer wilted leaves of the iceberg lettuce. Cut the head vertically into 4 equal wedges through the core. Keep the core intact to hold the wedges together.

Once the turkey skin is completely cool, break or chop it into bite-sized cracklings.

Place lettuce wedges on plates. Generously spoon the vinaigrette over the cut surfaces, allowing it to seep between the layers. Top with turkey cracklings and minced chives.

Chef's Notes

Temperature Contrast: Ensure the iceberg lettuce is extremely cold before serving. You can shock the wedges in ice water for 5 minutes and drain thoroughly for maximum crunch.
Rendering Fat: Save the rendered turkey fat from the baking sheet. It is 'liquid gold' and can be used to roast potatoes or vegetables later.
Flavor Balance: Because turkey skin is naturally rich and fatty, the vinaigrette is intentionally high in acid (1:3 ratio) and mustard-forward to cut through the richness.