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Eatable Skin on the Turkey, how?

post #1 of 7
Thread Starter 

So I've smoked a few turkeys now and they get raves, I got the flavors down using brine with veggie stock and apple cider and salt, I find Pecan wood gives me the flavor I am looking for better than hickory or apple or even my beloved peach wood, but what I am failing at is getting a crispy or at least eatable skin.  Whose got the information I need to make the next one amazing?

post #2 of 7
What temps are you smoking at? If they aren't hot enough the skin won't crisp up. Usually 300°+ is needed to ststart getting really crispy skins.
post #3 of 7

it really helps if you air dry the turkey in the fridge overnight as well to form a pellicle before you smoke. You can throw it in the oven with the broiler on for that last little bit too or the gas grill if you have one. I have used a torch before a few times with good results too.

post #4 of 7

I have given up on crispy skin because the MES doesn't really get hot enough. Instead I like to baste with a mixture of butter, orange or apple juice, and sweet white wine. This will keep the skin moist and avoid it turning to rubber. Not crispy but at least bite through.

post #5 of 7
I use the broiler to crisp the skin.
post #6 of 7
Higher temp smokes. Need to get the smoker above 325. Or use another higher temp cooking device at the end if the cook. Drying the skin is also makes a big difference.
post #7 of 7

Yep, 300°+ Smoker or pull the bird at an IT of 140 to 150 and finish in a 400-425°F Oven or Indirect heated Grill...JJ

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