Another Turkey Skin Question

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If the smoker will get to 325, smoke at that temp, about 15 minutes a pound, and get crisp skin in one step. Turkeys are tender and get no real benefit from smoking Low and Slow...JJ


Other than "Low & slow means longer time to put smoke on her".

Bear
 
I part my Turkey into breast and leg quarters. I start the legs at 325, 1 hour later add the breast. The breast is pulled at 155, the legs will be 175 and nearly fall off the bone but juicy...JJ

When doing them at 325 I know you also mentioned you get some nice bite through skin. Do you find that you get less smoke flavor with the reduced time in cooker at 325 say vs. 250 to 275?
 
Unfortunately, there is a trade off. I find there is plenty of smoke flavor at 325 but if you want more, as Bear pointed out above, you have to go low and slow, under cook the bird and finish at a higher temp in another cooker, unless your smoker gets above 325...JJ
 
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To get the breast and legs to the correct temp without over cooking the breast do the following: take the turkey out 1 hour prior to smoking at 225-250. Set on the counter at room temperature and place bags of ice or ice packs on the breast so the legs warm up and the breast stays ice cold. Pull the bird when the breast is 155-160and the legs/thighs will be 180+. Then tent with foil for 30+ minutes. The skin will be perfect so long as you dry 24 hours in the fridge and you poke a few holes in it.
 
When doing them at 325 I know you also mentioned you get some nice bite through skin. Do you find that you get less smoke flavor with the reduced time in cooker at 325 say vs. 250 to 275?
Unfortunately, there is a trade off. I find there is plenty of smoke flavor at 325 but if you want more, as Bear pointed out above, you have to go low and slow, under cook the bird and finish at a higher temp in another cooker, unless your smoker gets above 325...JJ

If you look at my "Step by Step", you will see there's nothing Undercooked about finishing it with 275°, not even the skin.

Link to how it was done:
Hickory Smoked Turkey Breast

Bear
 
When doing them at 325 I know you also mentioned you get some nice bite through skin. Do you find that you get less smoke flavor with the reduced time in cooker at 325 say vs. 250 to 275?

To me there are basically 2 ways for turkey: hot and fast with a light smoke which is great for dinner and the other is cured turkey which is a rich heavily smoked bird too rich for dinner but killer for snacking/appetizer. As always, there is some crossover tho. Pellicle like angryengineer angryengineer said will help skin no matter what method. Also spatchcocking or halving is well known to help the legs finish at same time as breast.
 
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Great deal on LEM Grinders!

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