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Burnt Food Dude
 
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Default Smoked turkey skin question.

How do you prepare the turky skin before you place it in the smoker?

I usually rub mine down with olive oil just before going into the smoker and
cook it at 250 - 265 degrees. I haven't had a bad skin. Nobody has
complained.

Burnt Food Dude

"Cliff" > wrote in message
news:9fS8f.499492$_o.378290@attbi_s71...
> 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.
> 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.. A pint of Evan Williams for me.
> Damm thing nearly fell apart as I carefully pulled it off the grate. lol
> Rubbed and injected it with my secret sauce (a mixtuire of creol butter
> liquid, a raspberry bq sauce) last night and stuffed a couple of goodsize
> chicken/apple sausages inside it for good measure. Anyway, the meat was
> juicy and unbelieveably tasty.
> (6 teenagers are napping with full bellies on my basement floor for proof
> lol) BUT the skin was tough and unedible 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?
>
> Cliff
>
>