Smoked turkey skin question.
>Just finished up a practice turkey on the smoker. I usually fry em for the
>holidays but this year I want to smoke about 6 for the family gathering next
>month.
>BUT the skin was tough and inedible but at least pulled away from the
>meat easily. Looks as though I neglected that part.
>Any suggestions as to do a better job on the skin? What, when and how often
>would you suggest?
Don't know how to get the skin tender. I usually make cracklings' out
of it and use them on the salad.
|