I found this info on making turkey skin better for smoking!
[font=Verdana,Arial,Helvetica]Air-Drying Brined Poultry Skin[/font]
[font=Verdana,Arial,Helvetica]Cooking brined poultry at "low & slow" temperatures of 225-250°F can result in soft and rubbery skin.[/font]
[font=Verdana,Arial,Helvetica]One solution is to place brined poultry on a rack over a rimmed baking sheet, pat it dry with paper towels, and let it sit uncovered in the refrigerator for several hours. This allows some moisture to evaporate from the skin so it browns better. Try 4-6 hours for chicken and 8-12 hours for turkey.[/font]
[font=Verdana,Arial,Helvetica]Probably the best way to get better skin on brined poultry is to cook in the 325-350°F range. The higher temperature gets the fat under the skin hot enough so that it browns the skin.[/font]
I wish I had found this a week or so sooner!
oh well
[font=Verdana,Arial,Helvetica]Air-Drying Brined Poultry Skin[/font]
[font=Verdana,Arial,Helvetica]Cooking brined poultry at "low & slow" temperatures of 225-250°F can result in soft and rubbery skin.[/font]
[font=Verdana,Arial,Helvetica]One solution is to place brined poultry on a rack over a rimmed baking sheet, pat it dry with paper towels, and let it sit uncovered in the refrigerator for several hours. This allows some moisture to evaporate from the skin so it browns better. Try 4-6 hours for chicken and 8-12 hours for turkey.[/font]
[font=Verdana,Arial,Helvetica]Probably the best way to get better skin on brined poultry is to cook in the 325-350°F range. The higher temperature gets the fat under the skin hot enough so that it browns the skin.[/font]
I wish I had found this a week or so sooner!
oh well
