My family loves smoked turkey - never had a bad bird. I've always smoked em
with the skin on. Just wondering if anyone smoked turkey without the skin.
Good idea/ bad? I would think I'd get more smoke flavor. I haven't tried
it yet cause I'm concerned that the bird will be dry. I'm practicing for a
big Thanksgiving feast with about one bird every month, changing something a
bit every time...

Additional info - I smoke a 15~ lb bird till 180^F at about 250^F with apple
wood. Juicy, juicy, juicy. Oh - I also brine with a recipe stolen from
here - http://www.webpak.net/~rescyou/turkey/turkey.htm - Thanks MUCH! to
the author(s) of this site - great brine & tips.

Thanks for any new ideas,
Kevin

Kevin B wrote:

My family loves smoked turkey - never had a bad bird. I've always smoked em
with the skin on. Just wondering if anyone smoked turkey without the skin.
Good idea/ bad? I would think I'd get more smoke flavor. I haven't tried
it yet cause I'm concerned that the bird will be dry. I'm practicing for a
big Thanksgiving feast with about one bird every month, changing something a
bit every time...

As a rule I do turkey breast skin off but whole birds I always do
skin on. No reason to do otherwise. If all you're looking to do is
get more smoke flavor I'd just increase the smoke a bit.

Additional info - I smoke a 15~ lb bird till 180^F at about 250^F with apple
wood. Juicy, juicy, juicy. Oh - I also brine with a recipe stolen from
here - http://www.webpak.net/~rescyou/turkey/turkey.htm - Thanks MUCH! to
the author(s) of this site - great brine & tips.

It is indeed an excellent write up.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Kevin B" wrote in
:

My family loves smoked turkey - never had a bad bird. I've always
smoked em with the skin on. Just wondering if anyone smoked turkey
without the skin. Good idea/ bad?

I smoked a wild turkey breast July 4th that someone had cleaned and
akinned. I rubbed it with dry rub, covered it with bacon and smoked for 4-5
hours @ 150-175, took the bacon off and smoked for an additional hour for
coloring, and then wrapped in foil for an additional 2 hours. Turned out
great - smoky, moist, tender.

"Kevin B" wrote in message
...
My family loves smoked turkey - never had a bad bird. I've always smoked
em
with the skin on. Just wondering if anyone smoked turkey without the
skin.
Good idea/ bad? I would think I'd get more smoke flavor. I haven't tried
it yet cause I'm concerned that the bird will be dry. I'm practicing for
a
big Thanksgiving feast with about one bird every month, changing something
a
bit every time...

snip

I just smoked a turkey, skin on, a couple of weeks ago. I didn't brine
the bird but I did inject it with a stick of butter mixed with a 1/4 cup
white wine. Rubbed the outside with a bit of vegetable oil. Smoked it about
6 hours at 250 with apple wood and it was the tastiest turkey I've ever
made. It's got me convinced that the ONLY way to eat turkey is to smoke it!

"tranch" wrote in message
...

"Kevin B" wrote in message
...
My family loves smoked turkey - never had a bad bird. I've always
smoked
em
with the skin on. Just wondering if anyone smoked turkey without the
skin.
Good idea/ bad? I would think I'd get more smoke flavor. I haven't
tried
it yet cause I'm concerned that the bird will be dry. I'm practicing
for
a
big Thanksgiving feast with about one bird every month, changing
something
a
bit every time...

snip

I just smoked a turkey, skin on, a couple of weeks ago. I didn't brine
the bird but I did inject it with a stick of butter mixed with a 1/4 cup
white wine. Rubbed the outside with a bit of vegetable oil. Smoked it
about
6 hours at 250 with apple wood and it was the tastiest turkey I've ever
made. It's got me convinced that the ONLY way to eat turkey is to smoke
it!



I agree. I will never eat a roasted turkey again - not even to be polite!
My hubby, TFM®, injects our turkeys with garlic, butter and honey and
they're awesome. Have to consider the wine-thing. Sounds good!

kili