Finish turkey on grill for crispy skin?

[hoffmaba]

So, I've been having some issues getting enough smoke flavor on my bird which means that I won't opt for the common skin-solution of smoking at 300-350. In the past, I've just finished in the oven and that's been ok. 

Has anyone tried firing up the grill and throwing the turkey skin down for a few minutes and crisping the skin that way?  Or, is that too much work to do what an oven can do without wasting a bunch of charcoal?  

What about pulling the water bowl for the last half hour and moving the turkey to a lower rack? (I have a WSM 14.5)

I always brine overnight, spatchcock,  and then let the skin air dry in the fridge for 24 hours. 

 

[noboundaries]

Hmmmm, the easy part is to use the oven to crisp the skin. 

You say you can't get enough smoke flavor on your bird.  How much wood are you using, what type, and how are you placing it in and on your charcoal?

You should be able to get plenty of smoke flavor on the bird at 325-350F and get crispy skin.

 

[oldschoolbbq]

You might check your Therm. calibration. You could have an off reading.

I have a side Firebox and have no prob. with Smoke. You may want to up the Smoke production.

I agree , your Oven method is the easiest , and you'll be better off there , the direct fire could burn the skin and it's a waste of effort. JMHO.

Have a great Thanksgiving Day and . . .

 

[humdinger]

If you really want to hammer it with smoke, you could cold smoke it for a few hours, preferbly at night (as long as the temp in the cooking chamber is well below 40 degrees.) Then you could smoke it more when cooking it. I know it's not ideal, but just a humble thought I had.

 

[themule69]

The oven is the easiest way to crisp up the skin.

Happy smoken.

David