Smoked turkey skin question.
In article >, Burnt Food
Dude > wrote:
> 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.
I haven't tackled the Big Bird, but the spatchcocked chickens I've done
had olive oil and spices rubbed in, and I wrapped a strip of bacon
around the ends of the legs and the wing tips. They turned out
gorgeous, and drew raves for the flavor and texture.
Kevin
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