getting crispy skin on turkey breast with injection

[BigDave11]

wondering if anyone has any advice or tips to get crispy skin on a turkey breast (probably going bone-in) thats also injected.

doing a big brisket and just a turkey breast for thanksgiving this year. last year did a whole spatchcocked injected turkey on the big green egg. best turkey ive had by far but couldn't get crispy skin well, i thought maybe too much moisture from injection? i cooked at 350 then 450 for about 30 min til i got to 160 breast/180 dark. skin just wouldnt crisp. had to pull it as to not overcook. broiler for 5 min just got things dark, no crisp.

should i plan for more time at the higher temp on the egg? or i see some of these competetion guys scrape chicken thigh skin fat. would a turkey breast maybe benefit the same way? i dont want to sacrifice the injection its just so good. maybe frequently patting skin dry would help? hell, i might as well just pour some scalding oil over it when its done like its pork skin i could use brisket fat trimmings

thanks for any input -dave

 

[schlotz]

Row in a different direction when it comes to turkey. We put the turkey on a spinner in the gas grill with a smoke tube. Perfect basted smoked turkey that's moist with great crispy skin. FYI don't fill the cavity if spinning, can become a food safety issue.

 

[millerbuilds]

I have tried a few methods for this.
1- After brining the bird, I wash it off, dry it really well and then rub it with Salt, Black Pepper, and Baking Powder and put back in the fridge overnight.
2- I inject the breasts only with Chicken Stock (nothing else)
3- Lightly coat the skin with vegetable oil just before cooking
3- Cooking (I use the Alton Brown Turkey method and modified for smoking) I pre-heat my gas grill to 500 and put the bird in (indirect heat) for 30 minutes. I remove the bird and put into my smoker at ~280 and cook until IT of 160 and let rest before carving

- Jason

 

[BigW.]

I'll add that some folks will put it in the fridge uncovered over night. You could try adding a bit of baking powder also. I try to lift the skin away from the breast using my fingers.

 

[TARM]

Crank up the temp at the beginning does a decent job. In combo with salt and baking powder dusting works as can corn starch. The issue with high temp first comes from if you are smoking it for smoke flavor. IMO the way around that is start with very low temp smoking for the first hour then crankup the heat to render the sub-q fat which leads to crispy skin. The nice thing with breasts only is you do not have the crevasses between leg's thighs and body or the bottom side. The answer to that is spatchcock itas then skin is all up and the thighs are spread from the main caracass.. Not with smoked but I paint on a browning glaze that sets in the skin both making even color and added flavor. Bourbon, bitters, browning sauce a but of lethicin as a emulsifier . Paint even .ight coat at the start and then a bit before the finish still crisps very well and you fet flavor and a centerpiece even color. Drop off the last two and you have the base for an old fashion.