What do you do to end up with rubbery skin?
I’ve been doing them for thirty plus years and I can’t think of one that was rubbery!
They have had nice crispy skin, just enough smokiness, nicely moist. No complaints on a hundred fifty plus turkeys. Virtually nothing left of most of them but bones for soup! If the bones are picked that clean, sometimes I don’t bother with soup.
If there’s enough meat left for one small casserole I’m usually happy.
I make sure the ash pan and bottom are swept and empty.
I sometimes leave a half basket of “leftover” coal in the bottom of the baskets.
Full chimney, totally involved, poured over the baskets.
Place drip pan, sometimes elevated for safety (I have had an errant briquette fall in and ruin the opportunity for good gravy)
Place grate, cover and, heat for as much time as it takes to go inside and get the bird back out.
Load the critter, prepped in whatever manner you prefer, I am brining this year, in the midst of summer I don’t generally for no particular reason.
All vents fully open, 11 minutes per pound.
Rest as long as it takes to make gravy or, assemble the guests.
Carve it like you would treat a fish, lift the breast off whole and slice.
The carving analogy is one that a guy I was showing my technique to at a serious party, I saw them just destroy a turkey that was picture perfect by using the “Norman Rockwell” method.
My band timed out our set to end when one of the birds was rested and I went over and showed this guy the method and he was impressed!
Ten years later, I saw him at a show we played and he remembered me as much for the music as the carving tip!
Is that enough oddball information for one post?