Turkey vs. Chicken Skin

All factors being equal chicken and turkey skin will turn out about the same. The turkey will be slightly more rubbery due to thickness and a longer cook time IMO.

I see you list a GOSM in your signature. Are you not able to run at a higher temperature or turn up the heat at the end to get a crispier skin? It is pretty hard to get a good crisp skin on poultry all the time. The only thing I have ever been able to consistently get a good skin w/ is more of a roasting type cook on the Performer or directly over the coals in the BDS.

It would be a lot more work, but I wonder how smoking about 2/3-3/4 done then finishing in a turkey fryer would turn out?

That's an interesting idea Chad. The one downside that I see is if you have injected the bird with marinade, all those little injection sites might let the liquid seep out while in the smoker...?

When I prep a bird for the fryer, I inject the night before and let it sit in the fridge overnight. I inject the bird everywhere... lots of holes! When it hits the hot oil, the sites are "seared" shut, sealing all that fine juice inside.

Just a thought...