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Author Topic: I'm not giving up on turkey skin  (Read 2935 times)

BedouinBob

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I'm not giving up on turkey skin
« on: November 26, 2014, 11:28:06 PM »
I know it's probably sacrilege but has anyone tried pulling the bird at 150 & finishing in the oven? Would that give crispy skin?
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Bob - Colorado Springs
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Pork Belly

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Re: I'm not giving up on turkey skin
« Reply #1 on: November 27, 2014, 01:13:23 AM »
That's my plan for my Boned, Rolled and Tied project latter today. I will post the results.
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Brian - Michigan-NRA Life Member
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swthorpe

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Re: I'm not giving up on turkey skin
« Reply #2 on: November 27, 2014, 07:54:17 AM »
Yes, I think that will crisp up the skin.
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Steve from Delaware
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es1025

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Re: I'm not giving up on turkey skin
« Reply #3 on: November 27, 2014, 08:31:37 AM »
Bob
I am running my auber at 270 for my smoke today.

I also let the bird air dry in the fridge overnight.

I'll let you know of the results.
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Ed from Northern NJ
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BedouinBob

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Re: I'm not giving up on turkey skin
« Reply #4 on: November 27, 2014, 11:20:33 AM »
All, I will be interested in your results. Since I don't have an Auber yet (Hurry Santa!!) I will just max out the #2 and try the oven crisp method. Happy Thanksgiving!!
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Bob - Colorado Springs
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DivotMaker

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Re: I'm not giving up on turkey skin
« Reply #5 on: November 27, 2014, 03:09:15 PM »
Bob, I think that would be the way to go to get crisp skin.  By the time your bird hits 150 or so, it's received all the smoke it's going to take, so finishing in a hot oven is definitely OK.  I'd preheat to at least 350 to finish.
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Tony from NW Arkansas
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Pork Belly

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Re: I'm not giving up on turkey skin
« Reply #6 on: November 27, 2014, 03:13:00 PM »
My skin split and shrunk wile finishing in the oven but it was crisp. To me it just isn't thanksgiving without crispy turkey skin. First pic is when it went in the oven the second as it came out after hitting 160.
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Brian - Michigan-NRA Life Member
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DivotMaker

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Re: I'm not giving up on turkey skin
« Reply #7 on: November 27, 2014, 03:15:59 PM »
Looks great, Brian!  Looking forward to the taste review of the new recipe!
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Tony from NW Arkansas
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