Turkey Crispy skin

[ramzi]

Hello --
I meant to post this earlier. After grilling our thanksgiving turkeys (1.5 turkeys, breast and a whole turkey), I set them aside to rest. Wrapped in aluminum foil, then a towel, and finally in a cooler--I had to cook the turkeys serially, couldn't fit them all on the grill on the same time--for about 45 minutes (the second was 45 minutes, the first about 2 hours!). They both came out great and still hot! But, the super awesome crispy skin got became soft. Is there anyway I can let a turkey rest and still maintain the awesome skin ? My butcher recommended trying wrapping it cheese cloth, has anybody tried it ? Does anyone have any other suggestions ?

[Huskee]

Not really, unless you put it back on a hot dry grill or under a broiler, but then you risk overcooking the breast meat. It's best to never rest poultry if you want crisp skin. Even though nearly all how-to-cook-turkey recipes tell you to tent and rest them. It's bad advice that needs to go away.

[tbob4]

Even if I wanted to rest a turkey I can't. Just trying to get a photo with prying hands all around is darn near impossible.

[Gooner-que]

I removed the skin off of two turkey breast I did for a work function and crisped them on parchment paper between two sheet pans; 375F for 30min then on one sheet pan for 10min. The best turkey "bacon" ever.

[DeusDingo]

start by smoking the big turkey, when the smokiness is at the desired level move it to the oven and start on the smaller turkey in the smoker. you might have to play with the temps to get them done about the same time (300 for the oven, 350 for the smoker or something like that) but that is about the only way i can see getting both turkeys done with one smoker without cambro.

-my 2 cents

[RonB]

Gooner-que - using tow sheet pans is a great idea. I've removed the skin to crisp it, but it shriveled badly. Still tasted great with the desired crispness though.