Butter instead of oil ? 325 degrees ok for crispy skin ?

[barebear]

Going to do a 8 lb spatchcocked fresh turkey on my Traeger Silverton and have a ? ---- in the MHG book recipe and also in the Ultimate Turkey Recipe there is mention of using vegetable or olive oil for the wet rub.

I'm a butter junkie, am planning on using very soft butter with thyme and tarragon ( both chopped into little bits ) to go under the skin over the breasts ( my super cool butcher spatchcocked the bird and separated the breast skin for me ). I'd like to use the same combination for the skin rub --will I run into problems if I use the very soft butter instead of the oil choices ? The bird has been dry brined as of Tue. 8 PM.

Am most definitely wanting a crispy skin -- willl 325 deg. be enough ? -- I want a moist bird with crispy skin.

Any and all comments and/or suggestions will be greatly appreciated as always !

Note: I do promise pictures of before, during, and after -- I haven't posted for a few weeks because I haven't been able to grill due to respiratory illness and the horrid SF Bay Area atmospheric issues with the smoke from the Camp fire.

[Ahumadora]

325f always works well for me. Going to be cooking one tomorrow on a stickburner

[barebear]

TY so much !

[lonnie mac]

Butter will be perfect. I shoot for 325 to 350. I rub with an herb butter mixture, I inject with a herb flavored Parkay butter. Always turns out well. I can't smoke my turkey till Friday.

[JoeSousa]

I have a turkey going on my Weber Kettle tomorrow. Shooting for 325-375. I usually go 375 with chicken and they get a nice, crispy skin. Thinking a bit lower than that since the turkey will be cooking longer.

I have never done butter under the skin before but I think I will give it a try tomorrow.

[Mr. Bones]

I've always used butter on my own turkeys.

325°-350°

[barebear]

Since this is happening on a pellet grill -- I get that 350 will make the skin crisper, but really want a moist bird too -- no risk of ' too dry " at 350 ?

LOL--too much butter is just enough !

[Mr. Bones]

barebear I haven't had problems with dryness.
Caveats:
I use several stickburners, an charcoal cookers to do turkeys.
I always use a waterpan.
I don't inject.

Totally agree on th butter amount, on most anything. Love th stuff!

[CaptainMike]

All of the above.

[barebear]

TY so much !

[lonnie mac]

Again, as I said in another thread, Dukes mayo with herbs under the skin is wonderful!!

[jecucolo]

Mayo under skin! That sound like a great ider... Might have serif I can get some Duke. Thanks

[DogFaced PonySoldier]

I can't get crispy skin on my pellet pooper. I did it at 350 and raised it to 400 and couldn't get the skin on drums or wings crispy. I think I've given up on poultry in the pellet pooper. I can't stand soggy skin.

[DogFaced PonySoldier]

Agreed, I haven't air-dried. Maybe that would help....

[Woodman5455]

I always air dry for at least 12 hours then set the pellet smoker to 325. I have a spatchcock 12lb bird on right now. I also baste with butter.

[barebear]

TY so much !

Woodman5455 ---what brand of pellet grill ?

[EdF]

2 cents from the peanut gallery. I use veggie oil between the skin and meat (to reduce moisture there). Then softened butter on the outside. Works for me.

[barebear]

TY so much ! Very interesting technique --will try and report on. You are no peanut gallery !

[Keiferr]

I always do 325, spatchcock and butter injected. After injecting there's always some on the skin so I just rub it all over .Skins always crisp .

[barebear]

TY so much and what type of cooking rig ?

[Keiferr]

barebear, Large BGE. Indirect obviously. 15 pounder takes 2.5 - 3 hours. Have put Simon and Garfunkle under the breast skin sometimes. Works good.

[barebear]

TY again

[Keiferr]

barebear;

[EdF]

Looks great!

[barebear]

Yeeeeaaaaahhhh !!!!!

[Steve B]

Anyone try using ghee as opposed to straight up butter? I’m wondering if that would make a difference?
My sister cooks turkey day and I do Xmass. And she don’t cook like we do here. 🤔
I do have a 9lb breast in the deep freezer that I’ll be smoking somewhere around the holidays.
So any thoughts about the ghee would be great.

barebear great post. It’s always great to get others input about these things. Especially if you’re not sure. And even sometimes if you are. There may always be a better way.
Have a happy thanksgiving brother.

[lonnie mac]

Have not! Sounds really interesting! Just watched Harry Soo do a Tandoori Spatchcock with Greek Yogurt. So I'm game!

[EdF]

Also have not used ghee for this, but I'd expect it to be great! Less moisture, better skin.

[barebear]

TY and the Ghee sounds like a great idea per EdFs comment.

[jfmorris]

Mmmm, Turkey. I’ve got two spatchcocked 20 pounders salted and dry brining in the fridge, and plan to rub down with S&G in the morning as the offset gets up to temp. I just might have to rub with butter instead of oil. I was going to try injecting but am too lazy tha late the day before thanksgiving to run around town looking for an injector.

[barebear]

I'm hoping I'm not gonna regret not getting one of those OXO fat separators

[RonB]

Butter is about 15% water. Ghee has the milk solids and the water removed, so I would think ghee would be a better option.

[barebear]

Given those facts its Ghee for me next time.

[Santamarina]

Butter is great. So is 325°F. I get crispy skin at that temp.

[barebear]

TY and are your results from a pellet grill or.......?

[Santamarina]

Oops, forgot to mention that part...I run a stickburner, and use the same method whether I’m smoking or just doing one in the oven.