Preheat oven to 350 F.
Simmer skin and turkey bones, cleaned of meat, in 5 cups water to make stock measuring 3 cups.
Discard skin and bones.
In food processor, grind leftover turkey meat to measure 4 cups.
Mix cornmeal, flour, salt, and pepper with 1 cup water. Add to the measured broth and ground turkey. Stir well.
Bake in a well-greased small roaster or Dutch oven about two hours, stirring occasionally. If a bit of brown crust adheres to the sides of the roaster, scrape it into the scrapple.
Put into a loaf pan and chill. Slice and fry in shortening or oil until golden brown. Serve with syrup.
