Problem with turkey skin

[TCConz]

I’m looking for advice. I’ve been spatchcocking turkey on my 26” Weber kettle using charcoal in a Slow & Sear. I keep the temperature at 250-275. My problem is that the skin gets overdone and comes out almost black. How do I prevent this?

[Hulagn1971]

Are you using wood to smoke it or just charcoal? I've seen this happen when too much smoke wood is used for poultry and Turkey but not just charcoal.

[TCConz]

I’m using Kingsford charcoal and a couple of chunks of wood.

[Hulagn1971]

What type of wood are you using? I have the same set up as you and did a spatchcocked chicken yesterday. Ran it at about 260 the whole time then cranked it up to about 350 for the last 15-20 minutes to crisp up the skin. Used 2 small chunks of pecan which I've found work best for smoking birds. I'll post a couple pics for reference.

[Hulagn1971]

This is the chicken from yesterday with a graph of the cook. The chicken got darker after the temperature bump but skin got nice and crispy.
Sun Nov 2 Chicken smoke https://share.fireboard.io/8D66A0

[Spinaker]

Ooooooh Laaaaaawd!!!!!!!

[JCBBQ]

Boom!!

[jfmorris]

My thought is you are taking too long to smoke that turkey at those temps in the 260-275 range. Bump the heat to get the turkey done faster, and use less smoking wood. I've not had black skin with a spatchcocked turkey at 350+ degrees, although I used to have it when smoking in the mid 200's on my offset.

[Spinaker]

Cook at a higher temp. This will cause the fire to burn cleaner. Cook at 350 F-400F. That will help, big time. Plus, less time in the smoke will produce a light color and flavor.

[Jfrosty27]

Yup. Higher heat, less wood. That’s what works for me. Here’s my rotisserie turkey from last weekend. About 375 grill temp. One small chunk of cherry wood for smoke.

[Spinaker]

I wanna get one for my Big Joe but that darn thing is like $350! jfmorris

[jfmorris]

Spinaker if you ever get it you’ll have to cook everything rotisserie style to justify having it! They are nice, not necessary but do open up a new cooking style.

[Spinaker]

Yeah, I mean......I feel like if it is an option......I will get it eventually. LOL jfmorris

[TCConz]

Thanks everyone for the advice.

[CaptainMike]

Yup, 375 is how I roll. Comes out great every time. Go easy on the wood, too (if using). Poultry is very easy to over smoke, and I quit using it altogether when doing one over charcoal. My favorite method now is using the pellet pooper. It seems to give it that just right smokiness that I like.

[HawkerXP]

Also cook into the 300s* and cover lightly with foil when the skin is to my liking as the rest of the meat cooks.