Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 29-10-2005, 10:57 PM posted to alt.food.barbecue
Cliff
 
Posts: n/a
Default 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.
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



  #2 (permalink)   Report Post  
Old 29-10-2005, 11:07 PM posted to alt.food.barbecue
Abe
 
Posts: n/a
Default 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.

  #3 (permalink)   Report Post  
Old 29-10-2005, 11:14 PM posted to alt.food.barbecue
Jack Schidt®
 
Posts: n/a
Default Smoked turkey skin question.


"Cliff" wrote in message
news:[email protected]_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


The vulcanized skin is the trade-off for smoking it. You might get away
with ramping up the temp at the end of the cook, but it's still not that
same as cooking the bird at roasting temperature, say 350.

Jack


  #4 (permalink)   Report Post  
Old 29-10-2005, 11:14 PM posted to alt.food.barbecue
Reg
 
Posts: n/a
Default Smoked turkey skin question.

Cliff wrote:

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?


Poultry skin doesn't end up all that good at lower temps. Turkey
even moreso because it's tougher.

You need to get the temp up above 300 F to get a good skin, IMO.
Below that, I pull the skin off after smoking, bake it in a
325 F oven till crisp, and use it for cracklins. It's a nice salad
garnish.

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

  #5 (permalink)   Report Post  
Old 29-10-2005, 11:19 PM posted to alt.food.barbecue
Cliff
 
Posts: n/a
Default Smoked turkey skin question.

Sounds like you an Abe agree. Cracklins it is!


"Reg" wrote in message
...
Cliff wrote:

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?


Poultry skin doesn't end up all that good at lower temps. Turkey
even moreso because it's tougher.

You need to get the temp up above 300 F to get a good skin, IMO.
Below that, I pull the skin off after smoking, bake it in a
325 F oven till crisp, and use it for cracklins. It's a nice salad
garnish.

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





  #6 (permalink)   Report Post  
Old 29-10-2005, 11:20 PM posted to alt.food.barbecue
Cliff
 
Posts: n/a
Default Smoked turkey skin question.

I was wondering if that was the price of smoking. lol At least it does pull
off easy.
Thanks!
Cliff

"Jack Schidt®" wrote in message
. ..

"Cliff" wrote in message
news:[email protected]_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


The vulcanized skin is the trade-off for smoking it. You might get away
with ramping up the temp at the end of the cook, but it's still not that
same as cooking the bird at roasting temperature, say 350.

Jack



  #7 (permalink)   Report Post  
Old 30-10-2005, 12:50 AM posted to alt.food.barbecue
Edwin Pawlowski
 
Posts: n/a
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

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


  #8 (permalink)   Report Post  
Old 18-11-2005, 02:28 AM posted to alt.food.barbecue
Burnt Food Dude
 
Posts: n/a
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:[email protected]_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




  #9 (permalink)   Report Post  
Old 18-11-2005, 03:32 AM posted to alt.food.barbecue
Dave Bugg
 
Posts: n/a
Default Smoked turkey skin question.

Burnt Food Dude wrote:

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


BFD, I'm glad you joined this ng, it looks as though you'll be a good asset.
Can I ask a favor? Would you make your contributions much more readable by
NOT top-posting. Please either bottom-post with the appropriate snippage of
the text you are replying to, or interleave your response.

Thanks.
--
Dave
www.davebbq.com


  #10 (permalink)   Report Post  
Old 18-11-2005, 04:38 AM posted to alt.food.barbecue
Burnt Food Dude
 
Posts: n/a
Default Smoked turkey skin question.


"Dave Bugg" wrote in message
...
Burnt Food Dude wrote:

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


BFD, I'm glad you joined this ng, it looks as though you'll be a good
asset. Can I ask a favor? Would you make your contributions much more
readable by NOT top-posting. Please either bottom-post with the
appropriate snippage of the text you are replying to, or interleave your
response.

Thanks.
--
Dave
www.davebbq.com


Okie Dokie!




  #11 (permalink)   Report Post  
Old 18-11-2005, 05:05 AM posted to alt.food.barbecue
Dave Bugg
 
Posts: n/a
Default Smoked turkey skin question.

Burnt Food Dude wrote:

Okie Dokie!


Thanks.... :-) As I said, I think you'll add a lot to this ng.

--
Dave
www.davebbq.com


  #12 (permalink)   Report Post  
Old 18-11-2005, 06:19 PM posted to alt.food.barbecue
Kevin Craig
 
Posts: n/a
Default 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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Skin in Ground Turkey - THE FACTS Khubla General Cooking 7 21-03-2006 02:16 PM
ALMONDS - to skin or not to skin (that is the question) Helen of Joy General Cooking 11 23-11-2005 09:48 PM
Skin on - Turkey Day prep Kevin B Barbecue 4 20-07-2005 03:19 PM
Lost turkey recipe (skin wrapped stuffed boneless turkey) jammer General Cooking 3 23-11-2003 12:05 AM
Skin Treatment on Smoked Turkey Davis Barbecue 10 19-11-2003 03:42 PM


All times are GMT +1. The time now is 01:58 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright ©2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017