The ever-present quest for true crispy turkey skin on a smoked turkey.
Doing it on the smoker is... ok. Good flavor of the meat, but if I brine it, as with chikkins, the skin never really truly dries out enough to get really crispy.
So I'm considering doing a good solid 24-36 hour brine, maybe inject, but leave the spatchcocked turkey in the fridge to dry out. I really need to go back to my previous threads and see what I did the last couple times or so, but I think I've just dry-brined for at most 48 hours. Has anyone gone longer than that? 72 hours? Or longer?
I want crispy, cracklin'-style turkey skin. But moist, brined flavorful meat.
Is deep frying the only only ONLY way to get the skin that good?
Doing it on the smoker is... ok. Good flavor of the meat, but if I brine it, as with chikkins, the skin never really truly dries out enough to get really crispy.
So I'm considering doing a good solid 24-36 hour brine, maybe inject, but leave the spatchcocked turkey in the fridge to dry out. I really need to go back to my previous threads and see what I did the last couple times or so, but I think I've just dry-brined for at most 48 hours. Has anyone gone longer than that? 72 hours? Or longer?
I want crispy, cracklin'-style turkey skin. But moist, brined flavorful meat.
Is deep frying the only only ONLY way to get the skin that good?
Comment