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Serves : 8

How to Make It

Step 1    

In a large enameled cast-iron casserole, cook the turkey skin over moderately low heat, turning occasionally, until 1/4 cup of fat has been rendered and the skin is browned and crisp, about 15 minutes. Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.

Step 2    

Add the olive oil to the rendered fat in the casserole and raise the heat to high. Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes. Add the scallions, balsamic vinegar, honey, and lemon juice and toss for 30 seconds; season with coarse salt and pepper.

Step 3    

Arrange the lettuce leaves on a large platter and spoon the slaw on top. Sprinkle with the turkey cracklings and serve.

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