Scott T (Odirom)
TVWBB Fan
I have just done my second Turkey smoke.
DigiQII, Hardwood lump, 350 solid on the grate to 160 on the breast. 3 to 1 Cherry to Hickory. Moist, juicy, succulent, PERFECT bird.
Most flavorful and delicious bird I have ever tasted. Ever.
I could have used the skin to patch a WET SUIT.
Seriously. I have chewed on 3 mil neoprene diving gloves that have had a better mouth feel than this skin.
How can I get that oven fresh crunchy delicious turkey skin like mom used to make?
Broiler? Oven? 400 degrees?
I am posting this here and on the New Owners thread as well. I am at a loss.
Thoughts?
DigiQII, Hardwood lump, 350 solid on the grate to 160 on the breast. 3 to 1 Cherry to Hickory. Moist, juicy, succulent, PERFECT bird.
Most flavorful and delicious bird I have ever tasted. Ever.
I could have used the skin to patch a WET SUIT.
Seriously. I have chewed on 3 mil neoprene diving gloves that have had a better mouth feel than this skin.
How can I get that oven fresh crunchy delicious turkey skin like mom used to make?
Broiler? Oven? 400 degrees?
I am posting this here and on the New Owners thread as well. I am at a loss.
Thoughts?