So many issues with turkey.
Haven't cooked a whole turkey in a long time- hate that white and dark meat hate each other, get done at different temperatures, and by the time one is done, the other is either over or underdone. Been cooking them separately for a long time. Don't usually smoke turkey either, since smoke, IMO, ruins the best part of the turkey- the acres of beautiful, crispy, perfectly-rendered skin.
Smoked a 7 lb breast yesterday, skin off, which I turned into the most amazing cracklings you ever did see. As for the meat itself, it came out beautifully, but the smoke left the outside pellicle to turn brown, tough, and bitter.
Million dollar question: next time do I need to keep the skin on and sacrifice it for a non-bitter meat, or is the bitter pellicle the price I need to pay?
Haven't cooked a whole turkey in a long time- hate that white and dark meat hate each other, get done at different temperatures, and by the time one is done, the other is either over or underdone. Been cooking them separately for a long time. Don't usually smoke turkey either, since smoke, IMO, ruins the best part of the turkey- the acres of beautiful, crispy, perfectly-rendered skin.
Smoked a 7 lb breast yesterday, skin off, which I turned into the most amazing cracklings you ever did see. As for the meat itself, it came out beautifully, but the smoke left the outside pellicle to turn brown, tough, and bitter.
Million dollar question: next time do I need to keep the skin on and sacrifice it for a non-bitter meat, or is the bitter pellicle the price I need to pay?
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