Turkey in MES - how to smoke and avoid "tough/rubbery" skin

Discussion in 'Poultry' started by hoyamannn, Nov 16, 2011.

  1. hoyamannn

    hoyamannn Newbie

    Hey all,

    Quick turkey question before I throw my bird in the MES 30.  The last time I smoked a whole turkey, I brined, smoked for about 5 hours at about 230 degrees until internal got to 167, removed, wrapped and rested for about an hour and then carved.  I found the skin to be chewy and rubbery.  It had a great taste, but wasn't crispy and wasn't exactly easy to chew.  The meat was great though.  I'm just wondering if this can be avoided?  Should I throw it in the oven at a certain point to crisp the skin up?  Thanks all.
  2. redneck69

    redneck69 Smoking Fanatic

    you could put it in the oven for a bit to crisp up the skin...maybe try brining with out the skin and draping some bacon over the turkey to help hold in the moisture during the smoke process..
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Or you can try smoking it at a higher temp and that will crisp up the skin as well.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Wrapping lets Steam affect any Crisp you may have had...10-15 Minutes in a 500*F oven should fix the problem...JJ
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Since your MES will only get to 275 which is not hot enough to crisp up the skin. 

    You would need to pull it out of the smoker around 150 IT & finish it a 400-425 degree oven to get the skin crispy.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Like my buddies said........................ Oven [​IMG]

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