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Edwin Pawlowski
 
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Default Smoked turkey skin question.

Cliff wrote:
> 12lb bird, 225 degrees, apple/hickory combo on the wood, for 4 hours
> was just about right. Also used a pan of water/mango wine cooler
> underneath the bird.. BUT the skin was tough and unedible but at least
> pulled
> away from the meat easily.


Crank up the heat. With poultry, no need to do it at low temperature. High
heat = crispy

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Ed
http://pages.cthome.net/edhome/