How's it going?
I have a question for my fellow pit masters. I smoked my first turkey yesterday and everything was perfect except for the skin. It was about a 16 pound turkey that I cooked on my 22.5 inch weber smoky mountain. I spatchcock it, dry brined it with salt only, sprayed it down with vegetable oil and seasoned it with Italian seasoning, then cooked it for about 3 1/2 hours. Temp stayed above 300 for most of the cook and got up to about 330 at the highest temp. After pulling it off the cooker and carving it it was moist and juicy and delicious. However, The skin was rubbery and almost impossible to eat.
I would very much like some advice on how to get a crispier skin next time. Almost everything I cook on my WSM is delicious but like I mentioned earlier, i'm not experienced with turkey and this was my first one.
thank you in advance,
Kevin
I have a question for my fellow pit masters. I smoked my first turkey yesterday and everything was perfect except for the skin. It was about a 16 pound turkey that I cooked on my 22.5 inch weber smoky mountain. I spatchcock it, dry brined it with salt only, sprayed it down with vegetable oil and seasoned it with Italian seasoning, then cooked it for about 3 1/2 hours. Temp stayed above 300 for most of the cook and got up to about 330 at the highest temp. After pulling it off the cooker and carving it it was moist and juicy and delicious. However, The skin was rubbery and almost impossible to eat.
I would very much like some advice on how to get a crispier skin next time. Almost everything I cook on my WSM is delicious but like I mentioned earlier, i'm not experienced with turkey and this was my first one.
thank you in advance,
Kevin
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