Brine, then air-chill -- anyone have any experience with this?

[DinnerIsComing]

I think I got this from a YouTube video. The video said that if you brine and then air-chill a turkey, you can achieve that ever-so-desirable crispy skin. Has anyone ever prepared a turkey like this? If so, what was your opinion of the end result?

Thanks in advance!

 

[zwiller]

Assuming you are talking a low and slow smoker you are not getting crispy skin but bite through or like rotisserie. Still much better than rubber... You gotta be around 350F or higher to get crispy. When I run birds at 400-500F skins is like deep fried.

 

[DinnerIsComing]

Assuming you are talking a low and slow smoker you are not getting crispy skin but bite through or like rotisserie. Still much better than rubber... You gotta be around 350F or higher to get crispy. When I run birds at 400-500F skins is like deep fried.

I've never had deep fried turkey, but I bet it's wonderful!

So, you're thinking I should run hotter. You're making me think that for at least the first hour, smoke sub-300F, then blast it with high heat at the end -- 350F or better. Would you agree?

 

[h8that4u]

We have been doing the brine, then air dry uncovered in mini fridge at least 1 day, some times 2, then will smoke at lowest setting for 2 hrs, then bump to 400 until IT is achieved. We also have found for some reason the brined turkeys seem to cook faster.

 

[DinnerIsComing]

We have been doing the brine, then air dry uncovered in mini fridge at least 1 day, some times 2, then will smoke at lowest setting for 2 hrs, then bump to 400 until IT is achieved. We also have found for some reason the brined turkeys seem to cook faster.

This is what I was thinking -- absorb smoke, then increase the temperature to finish everything. How big a turkey have you been cooking this way?

I haven't paid close enough attention to the brined vs. not-brined cook time, but it is an interesting tidbit to remember.

 

[h8that4u]

they have varied from 15lbs to over 20lbs