I'll level with you folks -- this is the kind of thing I only make when I want to show off. Still, isn't it fun to show off every once in a while?
This is the type of dish best made in phases. The turkey can be cut up and the skin rendered well in advance of the rest of the cooking. With that done, making the batter and coating and cooking the turkey just before serving should go smoothly.
When I originally made this, I used the cracklings to garnish a salad. They would have been better off sprinkled over the turkey.
- 2 turkey thighs
- 4 ounces pumpkin ale
- 1 egg
- 4 ounces flour
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- salt and pepper to taste
- butter for cooking
Skin and bone the turkey thighs. Cut out individual muscles without too much fat, where possible, and pound flat. Reserve excess meat for tacos and the bones for making stock.
Chop up the skin put it in a shallow pan with a little water. Cook over a medium heat to render fat and then strain out the resulting cracklings. Season those and put them aside for later.
Whisk together the pumpkin ale and the egg. Combine the flour, salt and baking powder and whisk into the beer-egg mixture to form a batter.
Pat the turkey dry, season it with salt and pepper and coat the pieces with the batter.
Melt a pat of butter into half the turkey fat and cook the battered turkey over medium-high heat until well browned on both sides. Add the remainder of the turkey fat and more butter to the pan as needed.