Another Turkey Skin Question

[316sports]

Hello;

I'm going to smoke a turkey this Friday and I have a question about crisp turkey skin. If I throw the turkey on a hot grill just before it's done will the skin crisp up a bit? Thanks.

 

[HalfSmoked]

yup but why not just crank your smoker up?

Warren

 

[SonnyE]

Never smoked a turkey, but I smoked chicken with skin, then Air Fryer cooked it to crispy.
It's delicious that way.

I think a turkey would have to be damn small to get into an Air Fryer.

 

[gmc2003]

I think if you toss the bird on a hot grill you'll increase the chances of burning the skin. Broiler may be a better choice if you can't get your smoker past 325*.

Chris

 

[illini40]

How long does a turkey need to go at the higher temp on a smoker (say 325*) to get crispy skin?

For example, curious if 30 minutes or so at the end would make a difference? Or how long to make a difference?

 

[schlotz]

There is another approach, which I use every year with great success. Grill, rotisserie & AMTS. See sig below.

 

[chef jimmyj]

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

 

[HalfSmoked]

Good point JJ

Warren

 

[gregers05]

following, also curious on this. Smoking my first turkey this year.

 

[jcam222]

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

That is an EXCELLENT suggestion. Glad I tuned in tonight. I am doing a couple turkeys along with some breasts and drumsticks next week. This is exactly what I am going to do now.

I had the crazy idea of spraying them with a bit of oil after the smoker and hitting them with the weedburner torch :)

 

[kelbro]

I had the crazy idea of spraying them with a bit of oil after the smoker and hitting them with the weedburner torch :)

Hmmmm, may not be such a crazy idea.

 

[will work 4 bbq]

Would using the waterpan affect skin crispyness?

 

[illini40]

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

Is 15 minutes per pound, at 325*, for whole turkeys?

 

[gregers05]

That is an EXCELLENT suggestion. Glad I tuned in tonight. I am doing a couple turkeys along with some breasts and drumsticks next week. This is exactly what I am going to do now.

I had the crazy idea of spraying them with a bit of oil after the smoker and hitting them with the weedburner torch :)

that actually seems like a decent idea...lol however, thats not a technique I will experiment with on thanksgiving!

 

[chef jimmyj]

Yes, whole turkey. A little less for bone-in breast, a little more for leg quarters...JJ

 

[chef jimmyj]

Would using the waterpan affect skin crispyness?

Water can inhibit crisping. Water is only really needed for long cooks, to regulate temps in hard to control smokers or as protection from the fire in bullet smokers where meat is 12-14" above the fire...JJ

 

[jcam222]

I was surprised to see when reading a few places earlier that legs take longer than breast. I’d have never guessed that.

Yes, whole turkey. A little less for bone-in breast, a little more for leg quarters...JJ

 

[chef jimmyj]

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

 

[will work 4 bbq]

Water can inhibit crisping. Water is only really needed for long cooks, to regulate temps in hard to control smokers or as protection from the fire in bullet smokers where meat is 12-14" above the fire...JJ

Thank you sir !

 

[Bearcarver]

Hello;

I'm going to smoke a turkey this Friday and I have a question about crisp turkey skin. If I throw the turkey on a hot grill just before it's done will the skin crisp up a bit? Thanks.

Maybe this will help:
Below is a Large Turkey Breast I smoked.
My MES maxes out at 275°.
So I ran it at 240° to give it extra time for smoking.
Then when the IT was at 149° I bumped it up to 275°.
I pulled it when it was done, and the Skin was Awesome.
These Pics (Below) should show that:

Link to how it was done:
Hickory Smoked Turkey Breast

Whole Breast:

Sliced:

Bear