Ingredients

• 1 whole turkey breast (bone-in, skin-on, about 4–6 lbs)
• 4 tbsp grass-fed butter or ghee, softened
• 2 tsp sea salt
• 1 tsp black pepper (optional, as tolerated on the carnivore diet)
• Pan drippings from the roasted turkey 2 tbsp grass-fed butter or ghee
• 1/4 cup turkey or chicken broth (only if thinning is needed)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or a wire rack (for extra crispiness).
3. Lay the chicken skin flat on a cutting board.
4. Trim off any excess fat or connective tissue using kitchen scissors.
5. Pat the skins dry with paper towels to remove moisture—this ensures crispiness.
6. Place the chicken skins on the prepared baking sheet or wire rack.
7. Sprinkle both sides of the skins evenly with sea salt. Add optional smoked paprika or garlic powder for extra flavor.
8. Bake in the preheated oven for 20–25 minutes, flipping halfway through, until the skins are golden brown and crispy.
9. Keep a close eye in the last 5 minutes to prevent burning.
10. Remove the skins from the oven and transfer them to a plate lined with paper towels to absorb any excess grease.
11. Let cool for 2–3 minutes; they will crisp up further as they cool.
12. Serve immediately as a crunchy snack or side dish.