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Advice please on smoking a 12lb Turkey. - Page 2

post #21 of 22
Thread Starter 

Thanks Al. Your replies and comments much appreciated. No digital thermometer inside the smoker, but stuck one through the vent from time to time. It showed temp 15 degrees lower than the MES controller. I'm thinking I just overcooked it. But still don't understand the really tough leathery skin.

post #22 of 22

To get crispy skin you need to smoke the turkey at 300 degrees, or crisp it up in the oven or on a hot grill for a few minutes after you smoke it.

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