The succinct question: How are you getting crispy skin on a turkey when you're smoking it?
I have a 15lbs. turkey. I will be doing a wet brine, then applying olive oil to the skin and adding my seasoning. I've had a mixed bag of results for crispy skin on my beer can chickens, but what seems best is to smoke it for 1.5 hrs (keeping the temp 250-275F range), then crank the temperature up to the 375-400F range for the remainder of the cook until I get to ~160F internal temp, then pull it for the rest period. This past weekend, I experimented using chicken, but following my turkey plan (minus the brine and laying it on the grates as the turkey will be) and it seemed like the skin wasn't as crispy as I had hoped.
I guess the bottom-line question is how are you guys achieving crispy skin on your TDay birds, or is that just a pipedream?
Thanks in advance!
I have a 15lbs. turkey. I will be doing a wet brine, then applying olive oil to the skin and adding my seasoning. I've had a mixed bag of results for crispy skin on my beer can chickens, but what seems best is to smoke it for 1.5 hrs (keeping the temp 250-275F range), then crank the temperature up to the 375-400F range for the remainder of the cook until I get to ~160F internal temp, then pull it for the rest period. This past weekend, I experimented using chicken, but following my turkey plan (minus the brine and laying it on the grates as the turkey will be) and it seemed like the skin wasn't as crispy as I had hoped.
I guess the bottom-line question is how are you guys achieving crispy skin on your TDay birds, or is that just a pipedream?
Thanks in advance!