|
Skin Treatment on Smoked Turkey
Hi all
I've been basting with margarine with each new addition of coals (about every 1.5 hours) while smoking a 12 pound turkey, but the skin is still coming out very dark and leathery. Any suggestions? Thanks in advance for your input. |
Skin Treatment on Smoked Turkey
|
Skin Treatment on Smoked Turkey
Davis wrote:
> Hi all > > I've been basting with margarine with each new addition of coals > (about every 1.5 hours) while smoking a 12 pound turkey, but the skin > is still coming out very dark and leathery. Any suggestions? Thanks > in advance for your input. It's probably taking FOREVER to smoke that turkey because you aren't suppose to mess with it every hour, let alone baste it. Margarine? Yikes! If you have a decent smoker, you shouldn't have to replenish the coals and hickory, apple or whatever wood every 1.5 hours. And the water pan should keep the skin of the turkey moist. So I'm not sure what you're doing.... However to address the colour of the skin, smoked turkey has a skin the colour of a good mahogany. And yes, it will appear wrinkled. But, if you keep the water pan filled, it will not be dry, tough or leathery. Jill |
Skin Treatment on Smoked Turkey
jmcquown wrote:
> Davis wrote: >> Hi all >> >> I've been basting with margarine with each new addition of coals >> (about every 1.5 hours) while smoking a 12 pound turkey, but the skin >> is still coming out very dark and leathery. Any suggestions? Thanks >> in advance for your input. > > It's probably taking FOREVER to smoke that turkey because you aren't > suppose to mess with it every hour, let alone baste it. Margarine? > Yikes! If you have a decent smoker, you shouldn't have to replenish > the coals and hickory, apple or whatever wood every 1.5 hours. And > the water pan should keep the skin of the turkey moist. So I'm not > sure what you're doing.... > > However to address the colour of the skin, smoked turkey has a skin > the colour of a good mahogany. And yes, it will appear wrinkled. > But, if you keep the water pan filled, it will not be dry, tough or > leathery. > > Jill Sorry Jill, but that's not so. A water pan will make little or no difference in retaining moisture in the meat (it just acts as a heat deflector and a pan full of sand works equally well). Slow smoking a turkey is going to result in a rubbery-textured skin, which is the price paid for this method of cooking a bird. OP, just toss the skin and enjoy the meat. Jack Curry |
Skin Treatment on Smoked Turkey
Jack Curry typed:
> jmcquown wrote: >> Davis wrote: >>> Hi all >>> >>> I've been basting with margarine with each new addition of coals >>> (about every 1.5 hours) while smoking a 12 pound turkey, but the skin >>> is still coming out very dark and leathery. Any suggestions? Thanks >>> in advance for your input. >> >> It's probably taking FOREVER to smoke that turkey because you aren't >> suppose to mess with it every hour, let alone baste it. Margarine? >> Yikes! If you have a decent smoker, you shouldn't have to replenish >> the coals and hickory, apple or whatever wood every 1.5 hours. And >> the water pan should keep the skin of the turkey moist. So I'm not >> sure what you're doing.... >> >> However to address the colour of the skin, smoked turkey has a skin >> the colour of a good mahogany. And yes, it will appear wrinkled. >> But, if you keep the water pan filled, it will not be dry, tough or >> leathery. >> >> Jill > > Sorry Jill, but that's not so. A water pan will make little or no > difference in retaining moisture in the meat (it just acts as a heat > deflector and a pan full of sand works equally well). Slow smoking a turkey > is going to result in a rubbery-textured skin, which is the price paid for > this method of cooking a bird. > OP, just toss the skin and enjoy the meat. > Jack Curry You can also raise the cooking temps during the last 1/2 hour to 45 min to try to crisp the skin, but it may not work. You also need to take this into consideration when you calculate the cooking time vs internal temps (takes practice) or you will overcook and dry out the bird. Back to "toss the skin" until you have enough real experience to get a moist bird with crispy skin. BOB |
Skin Treatment on Smoked Turkey
Davis wrote:
> I've been basting with margarine with each new addition of coals > (about every 1.5 hours) while smoking a 12 pound turkey, but the skin > is still coming out very dark and leathery. Any suggestions? Thanks > in advance for your input. Best thing to do with smoked turkey skin is feed it to the dogs. It don't crisp up like chicken does when you boost the cook temp at the end of the cookin time. -- -frohe Life is too short to be in a hurry |
Skin Treatment on Smoked Turkey
"frohe" > wrote in message
> Davis wrote: >> I've been basting with margarine with each new addition of coals >> (about every 1.5 hours) while smoking a 12 pound turkey, but the skin >> is still coming out very dark and leathery. Any suggestions? Thanks >> in advance for your input. > > Best thing to do with smoked turkey skin is feed it to the dogs. It > don't crisp up like chicken does when you boost the cook temp at the > end of the cookin time. I've been pondering this very question. I've seen how you can brown a merigue with a small kitchen torch. I'm sorely tempted to take the leaf burner that I fire up the pit with and turn it on the smoked chickens and turkeys to see if it doesn't crisp things up a bit. JD |
Skin Treatment on Smoked Turkey
"JD" > wrote in message ... > "frohe" > wrote in message > > > Davis wrote: > >> I've been basting with margarine with each new addition of coals > >> (about every 1.5 hours) while smoking a 12 pound turkey, but the skin > >> is still coming out very dark and leathery. Any suggestions? Thanks > >> in advance for your input. > > > > Best thing to do with smoked turkey skin is feed it to the dogs. It > > don't crisp up like chicken does when you boost the cook temp at the > > end of the cookin time. > > I've been pondering this very question. I've seen how you can brown a > merigue with a small kitchen torch. I'm sorely tempted to take the leaf > burner that I fire up the pit with and turn it on the smoked chickens and > turkeys to see if it doesn't crisp things up a bit. > > JD > > I did that years ago with a heat gun with modest success. It raises blisters on the skin and crisps it somewhat, but it doesn't brown much at all. Jack Curry |
Skin Treatment on Smoked Turkey
<snipped just about everybody in the group>
> Slow smoking a turkey > is going to result in a rubbery-textured skin, which is the price paid for > this method of cooking a bird. > OP, just toss the skin and enjoy the meat. > Jack Curry > > I gave up on chicken skin. My best effort resulted in a texture somewhat like celluloid. The meat didn't last long enough to form much of an opinion. The table ended up littered with bones and skin. The only comments were muttered curses about a stingy host that wouldn't cook enough to go around. Fortunately it was BYOB so they couldn't bitch about that. Brick( smoked chicken skin sux ) |
Skin Treatment on Smoked Turkey
|
Skin Treatment on Smoked Turkey
(snip....)
>Best thing to do with smoked turkey skin is feed it to the dogs. (snip....) >-- >-frohe Say, Those must be outdoor dogs. ;o} shotgun > > |
| All times are GMT +1. The time now is 05:50 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter