Turkey Skin Gets Too Dark When Smoking

[STLSmoker636]

Hello All! I have a question about the skin of the turkey while smoking. I have smoked turkeys 3-4 times now. And, every time I do, the skin gets really crispy which is awesome and has a decent flavor, but the skin also turns an almost black color. Is there anything I can do to keep the skin from turking black? For presentation purposes, I wish the turkey skin would be brown, not black. Is that even possible when smoking, or is the black color just a byproduct of smoking? The meat is super juicy and flavorful, so I'm not over-smoking that I know of. I just wish the turkey skin wasn't so dark. Hope that isn't a stupid question. Thank you all in advance!

 

[hoagiehut]

On my Weber kettle I use aluminum foil to keep it getting too dark. This is particularly helpful on the wing tips.

 

[smokerjim]

What type smoker you using, what temps. Are you putting any type of rub on it

 

[STLSmoker636]

On my Weber kettle I use aluminum foil to keep it getting too dark. This is particularly helpful on the wing tips.

Thank you! I thought about that, too, just as if I was cooking it in the oven to keep the breast for overcooking, but when I googled it, it said aluminum foil ruins turkey skin when smoking. I will have to try and it and see how it works. Thanks again!

 

[STLSmoker636]

What type smoker you using, what temps. Are you putting any type of rub on it

Sorry, it would help if I would have put that in my original post. I forgot all about that. I have tried smoking at 230 degrees with the vent wide open and I coated the skin in a barbecue rub. The last time I smoked one, I just put butter and seasonings under the skin. Someone on here recommended that I cook it wide open at 275 degrees so that is what I did. Both temps seemed to result in a super dark skin, almost black in color.

As for my smoker, I am using a Masterbuilt 30" smoker.

If you have any recommendations for different temps or whatever, I would very much appreciate it! Maybe I shouldn't keep the vent completely open either. Maybe closing the vent at least halfway might help, too? To be honest, I am pretty new to smoking so am unsure.

 

[BigW.]

Many BBQ rubs contain brown sugar. May try one without. Spatchcocking will also help it cook faster. The presentation may not be a pretty as a full bird, but it will taste as good if not better.

 

[smokerjim]

I would keep vent wide open so your smoke dont become stale and smoke at at least 275 if you want crispy skin. How often do you clean the inside of your smoker. Maybe try and skip the butter and rubs next time, just try some salt and pepper and try and make sure the skin is as dry as possible before smoking, also if your using a water pan I wouldn't do that.

 

[jcam222]

Use a spice mix without sugar

 

[STLSmoker636]

I would keep vent wide open so your smoke dont become stale and smoke at at least 275 if you want crispy skin. How often do you clean the inside of your smoker. Maybe try and skip the butter and rubs next time, just try some salt and pepper and try and make sure the skin is as dry as possible before smoking, also if your using a water pan I wouldn't do that.

Thanks, Jim. I usually try to clean the smoker after each use. Now I feel really stupid, because I didn't even realize you could smoke without using the water pan. I thought the water pan helped to produce the smoke. I will try removing that next time, too, and see what happens. :-)

 

[zwiller]

I've never ran into sugar carmelization in the smoker. I know it can happen but has never to me. My vote is dirty smoke/lack of TBS. Using chips? Get you a smoke tube and pellets and enjoy TBS long time.

 

[kelbro]

Put the turkey in a brown paper grocery bag. Filters the creosote out. Still gets smoke to the bird.

 

[Chris_in_SoCal]

Is this what you are looking for or do you consider it too dark?

It was injected with butter and bacon fat. Coated with SPG (Salt, pepper and Garlic) and paprika.

I started out at 250F then slowly increased the heat to 280F. When the IT reached 150F I increased the heat to 350F until the IT of the breast reached 167F. I did not cover any of it.

The skin was nice and crispy and the meat was juicy.

 

[STLSmoker636]

Put the turkey in a brown paper grocery bag. Filters the creosote out. Still gets smoke to the bird.

Thanks for the advice! I will try that! I would think the smoke wouldn't be able to get to the bird. That is awesome that it still does.

 

[STLSmoker636]

Is this what you are looking for or do you consider it too dark?

View attachment 709122

It was injected with butter and bacon fat. Coated with SPG (Salt, pepper and Garlic) and paprika.

I started out at 250F then slowly increased the heat to 280F. When the IT reached 150F I increased the heat to 350F until the IT of the breast reached 167F. I did not cover any of it.

The skin was nice and crispy and the meat was juicy.

Chris,

No, that isn't too dark at all! That looks perfect! And sounds tasty, too! The last couple turkeys I smoked the skin came out almost completely black even though the meat was still super tender and juicy. I will try your method next time and start off at a little lower temperature and kick it up towards the end. Did you have the vent wide open the entire time?

Thank you!

 

[adam15]

I wrap mine in cheese cloth for the second half of my cook and it keeps the skin crispy and prevents it from getting really dark like you described

 

[STLSmoker636]

I wrap mine in cheese cloth for the second half of my cook and it keeps the skin crispy and prevents it from getting really dark like you described

Thanks, Adam! I did that to my Thanksgiving turkey in the oven for the first time this year and it worked great. I will try that in my smoker next time, as well!

 

[smokerjim]

Thanks, Jim. I usually try to clean the smoker after each use. Now I feel really stupid, because I didn't even realize you could smoke without using the water pan. I thought the water pan helped to produce the smoke. I will try removing that next time, too, and see what happens. :-)

You can leave the water pan in the smoker just dont fill it with any liquids. I usually just wrap mine with tinfoil for easy cleanup

 

[Chris_in_SoCal]

Chris,

No, that isn't too dark at all! That looks perfect! And sounds tasty, too! The last couple turkeys I smoked the skin came out almost completely black even though the meat was still super tender and juicy. I will try your method next time and start off at a little lower temperature and kick it up towards the end. Did you have the vent wide open the entire time?

Thank you!

Mine is a stick burner so it's a little different but I had it half way opened until I cranked it up to 350F then I opened it up all the way.

I also didn't mention it was partially spatchcocked. I cut out the backbone but did not completely flatten it. That way it could get more smoke in from underneath.

 

[chopsaw]

I am using a Masterbuilt 30" smoker.

So that's the analog model ?

 

[normanaj]

Now I feel really stupid, because I didn't even realize you could smoke without using the water pan. I thought the water pan helped to produce the smoke.

The added moisture from the water pan can turn the inside of a MES into an absolute mess.I never fill it,just wrap it in foil and let it catch drippings.