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TVWBB Fan |
 14 lb. bird with wild willy wonderful rub and beer injections and apple wod smoke.. took about 2 1/2 hours around 325*. was super moist an d good the skin was leather but the meat was awesome. next year there won't be a back up turkey in the oven."just in case". happy thanksgiving weekend all. Leif |
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TVWBB Wizard |
Looks reallll nice. I know you said the skin was junk, but it actually looks great! Love the beer can idea as well!
Clark |
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TVWBB Fan |
the skin wasn't rubbery, it was crisp just seemed tough. maybe i am just not a fan of smoked skin. meat lovely though. i thought it was picture worthy.
 Leif |
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TVWBB Platinum Member |
That looks pretty dang good, leif !!
 Bill ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bill |
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TVWBB Hall of Fame |
Leif, NICE JOB!
I know you have leftovers and you ain't but a stone's throw from here, so I'm comin' over!  ...and I got BEER!! "Something Happens, And It Only Seems To Happen In A Weber Cooker... Whatever It Is, It's Virtually Untouchable." ~ Paul Picerni (Star of TV and Screen) |
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TVWBB Emerald Member |
Nice!!!. I always give the skin on the breast on my turkey to the dogs. I'll leave the skin on the wings and drumsticks though.
Weber 26.75 OTG, Blue Weber 22.5 Performer, Black Weber 22.5 OTG,18.5 WSM,Black Weber Jumbo Joe,UDS,Weber Q100 |
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TVWBB Guru |
Lief,
Please elaborate on the Beer Can Turkey Stand. The bird looks awsome. Mac  "I find that a half pound of meat really wakes up a veggie burger.." H. Simpson |
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TVWBB Hall of Fame |
that looks great ! i don't eat the skin anymore so not an issue here.
george cant live without spam |
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TVWBB Fan |
i bought the stand online it holds a regular size beer can in it and is bigger and reinforced to hold the turkey.i would take a picture but its still gunked up in the smoker. i've been kind of lazy.
Leif |
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TVWBB Super Fan |
Turkey stands seem plentiful this year. Here's one.
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TVWBB Fan |
I was wondering if their is a way to get the skin of a smoked turkey crisp so it is edible and not leathery. Any advice out there??
Alex WSM 18.5 |
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TVWBB All-Star |
A few tricks: Make sure the skin is very dry before you smoke the bird Separate the skin from the meat but leave it attached Put butter/oil on and under the skin And most importantly, cook the bird at the highest temperature you can in your smoker. You will get crispy skin starting at about 325+ |
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TVWBB Fan |
Good tips Dave.
APEX BBQ Comp.Team 2-18''WSM+Stoker, 22''OTG w/ CB mod, 27''OTG, Chargriller pro offset. KCBS Master Judge/Table Captain. MBN trained Judge |
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TVWBB Guru |
Leif,Pammi Claus just got me that same stand! Plus some of those bear claws meat pullers. Can't wait for christmas. Score!
Hi,my name is Phil,and I'm a Q-A-Holic! :-) |
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