I tried smoking a 9lb turkey this weekend. It came out really good. I used some herbs and butter under the skin, filled the bird with various fruits and put a light coating of Tony Chachere's Creole Seasoning on it. For some reason though, the skin was like leather. I've done chicken before the same way and never had that issue. Any suggestions on how to make it crispy and edible as opposed to tougher than old beef jerky? I smoked it at 230c until the breast hit 162c and let it rest for 30 minutes. Any tips would be appreciated! :)