Dark looking turkey

[Jimmy Gee]

I dry brined and then spatchcocked a 14 lb turkey and smoked on the WSM for 3 hours. The meat, especially the breast, was moist and tender. However, the outside of the bird was extremely dark and not very appealing looking ! Any suggestions ?

 

[Chris Allingham]

Sugar in brine or rub can be the culprit, cutting back on that can make a difference. Or as with a regular oven roasted turkey, check as you're cooking and when you get the color you're looking for, place aluminum foil over the bird.

 

[JimK]

Smoke can also be a contributing factor - especially cherry.

 

[MichaelLC]

Smoke can also be a contributing factor - especially cherry.

Here's mine smoked with cherry. Used Chris' dry rub so only salt, pepper, and some baking powder.

 

[Jimmy Gee]

Smoke can also be a contributing factor - especially cherry.

I used Apple chunks several medium size pieces equivalent to two tennis ball sized chunks.

 

[Jim Weber]

I've had this discussion now with many people.... the skin on a smoked bird is meant to be tossed --- focus on the SMOKED meat. The skin 'if' you get it right is only good for the first night ---- the meat keeps on giving. My spatched turkey keeps getting better day by day after I pulled the (overly seasoned) skin off it..... I've got no complaints. A buddy of mine once commented that you can have good smoked bird meat or nice tasty skin --- never both..... I've found that to be for the most part true except on very rare occasions when you get really lucky.

 

[Timothy F. Lewis]

I agree, the skin protects the good stuff!

 

[MichaelLC]

I agree, the skin protects the good stuff!

It's all good stuff, Timothy!

 

[Karl Quist]

I smoke my turkeys using cherry wood. The skin turns out darker than if I had used other woods. It's just what it is.