Howard Barlow
TVWBB Super Fan
My 14 lb, unbrined bird went on the wsm at 350?. 2-1/2 hrs. later it came off @ 165? in the breast. I've never had such a juicy turkey. However, the skin was tough, not rubbery, not crisp. Wazzup with the skin?
Juicy bird, tough skin
- Thread starter Howard Barlow
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Howard Barlow
TVWBB Super Fan
Aha! Thanks, I'm going to do another one next week. I'll give it a try.
Bruce Cook
TVWBB Fan
A tip I use for crisp skin is to let the turkey sit uncovered in the refrigerator overnight. This lets the skin dry and results in a crispy skin. I also like to lightly brush the dried skin with butter or oil. I also do this when cooking turkeys by frying, roasting, or barbecuing directly or indirectly.
G
Guest
Guest
Howard,
Try this: Paint the the turkey with Olive Oil when you put it on. At the half way and three quarter point slather it again with Olive Oil. Start the turkey with a high dome temp. I shoot for 335 to 350* F. When your internal temp. hits 100*F., reduce the dome temp. to 250-275*F. until desired internal temp. is reached. The skin should become crisp. We don't eat the skin, not really healthy, but it sure is pretty.
I would suggest that you brine the bird as well. Check this page Buttermilk Brined Turkey - D. Gill
Comments/Questions?
willg
Try this: Paint the the turkey with Olive Oil when you put it on. At the half way and three quarter point slather it again with Olive Oil. Start the turkey with a high dome temp. I shoot for 335 to 350* F. When your internal temp. hits 100*F., reduce the dome temp. to 250-275*F. until desired internal temp. is reached. The skin should become crisp. We don't eat the skin, not really healthy, but it sure is pretty.
I would suggest that you brine the bird as well. Check this page Buttermilk Brined Turkey - D. Gill
Comments/Questions?
willg
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