Rubbery Skin

[Peter Wells]

We have decided to smoke a turkey for Thanksgiving - in preparation last night I did a test smoke with at 12+ turkey. Smoked at around 240 for 4 hours with apple wood

The meat is great but the skin is rubbery - Should I expect this or is there an alternative

 

[ChuckO]

Gotta be in the 300's indirect to get the crispy skin. No bowl and no water

 

[Van DeWald]

Need hotter temps for crispy skin. Hotter temps will also result in a quicker smoke.

 

[James Lake]

I usually do my turkeys on the grill not the smoker.

 

[Wayne MacMartin]

Take a look at the recipe section I was just researching. Temps need to be much higher.

 

[Dwain Pannell]

I like to do this. Of course I can't get to 450°F but I get it north of 300°F with an empty water pan installed so it's indirect. The keys are dry skin and high heat.

 

[Craig Alumbaugh]

Totally agree with the higher temps for the crispy skin.

 

[Todd NC]

I did a 17lb turkey on the 22 WSM last weekend. I kept temps around 350 with all vents open and the lid cracked (at the beginning of the cook). The skin was nicely browned and crispy. I followed the brined and barbecued turkey with pan gravy recipe on the Weber site. It was one of the better turkeys we've done.

 

[Todd Phillips]

What also helps with crispy skin is, dry the bird off as much as you can and let the skin dry out a little. I like to rub it down and let it sit on the counter for about two hrs.