DivotMaker's Thanksgiving Turkey question
- Thread starter nak
- Start date
kymonopoly
New member
In the smoker, he uses 3oz of cherry wood for the cook.
kymonopoly
New member
No problem. Let me know how it turns out for you. I was looking at the recipe but I haven't smoked a turkey yet but will be down the road at some point.
Turkey came out good.
Used DivotMaker's instructions with a different brine. ( attached , didn't use cinnamon sticks ))
Used Lawry's Perfect Blend Rub and Seasoning.
Turkey was moist with a nice smoky taste. ( 2.5 oz of cherry wood )
It took 4.5 hours at 250*.
I was expecting more flavor because of the brine mix ( 18 hours ). The skin was tough so couldn't get the rub taste.
Have anyone tried smoking the turkey w/o the skin? Will it get too dry?
Or maybe adding the rub under the skin?
Used DivotMaker's instructions with a different brine. ( attached , didn't use cinnamon sticks ))
Used Lawry's Perfect Blend Rub and Seasoning.
Turkey was moist with a nice smoky taste. ( 2.5 oz of cherry wood )
It took 4.5 hours at 250*.
I was expecting more flavor because of the brine mix ( 18 hours ). The skin was tough so couldn't get the rub taste.
Have anyone tried smoking the turkey w/o the skin? Will it get too dry?
Or maybe adding the rub under the skin?
Attachments
OldeSmoker
New member
In my experience removing the skin will definitely make the surface of the meat much dryer. After removing the turkey from the brine and rinsing with water I dry it with paper towels. Then I carefully lift the skin from the turkey without removing it and rub room temperature butter over the surface of the meat. On top of the butter I give it a good coat of rub. The skin keeps the meat moist and helps to keep the juice in the meat. I also place a stick of butter inside the cavity with some more rub and smoke breast side down so that butter runs down to baste the breast. It works for me every time and the turkey comes out tender, juicy and full of great smoke flavor. I have used this method on my SI, my old gas smoker and a stick burner. When the turkey is done resting I remove the skin and discard. Most of my family won’t eat the skin and smoking at 225 degrees doesn’t produce crispy skin.
barelfly
New member
That looks like a great result!
But for poultry, you have to get the skin on a temp of 325* to get good, crispy skin. You could do this a few ways in the future, using the gasser, or charcoal or the broiler. When I use the SI for chicken, I’ll always finish on the gasser because I do like the skin crisp and will eat it - and yes I harass my daughter for not eating the skin on her chicken!
but you just have to change your pull temp a bit so you allow for the temp to rise on the gasser as well.
I have not tried using the 3d at the higher 300* temps before, if I want that straight away, I’ll use m Weber kettle - but someone did suggest that on a recent thread.
But for poultry, you have to get the skin on a temp of 325* to get good, crispy skin. You could do this a few ways in the future, using the gasser, or charcoal or the broiler. When I use the SI for chicken, I’ll always finish on the gasser because I do like the skin crisp and will eat it - and yes I harass my daughter for not eating the skin on her chicken!
but you just have to change your pull temp a bit so you allow for the temp to rise on the gasser as well. I have not tried using the 3d at the higher 300* temps before, if I want that straight away, I’ll use m Weber kettle - but someone did suggest that on a recent thread.
Paul and Jeremy,
Thanks for your reply and input.
I'll incorporate both your methods on my next turkey. Do the butter and rub, then remove and put in the Webber ( propane ), at the higher temperature ( 350* ) to crisp the skin.
Jeremy,
I've done the chicken searing, both in the oven and Webber. The oven method came out crispier. Is that due to the oven having the heating element above? Or should I just increase the temp on the Webber?
Thanks,
Craig
Thanks for your reply and input.
I'll incorporate both your methods on my next turkey. Do the butter and rub, then remove and put in the Webber ( propane ), at the higher temperature ( 350* ) to crisp the skin.
Jeremy,
I've done the chicken searing, both in the oven and Webber. The oven method came out crispier. Is that due to the oven having the heating element above? Or should I just increase the temp on the Webber?
Thanks,
Craig
barelfly
New member
Craig,
When you say Weber, are you on a charcoal grill? If so, I go cook using a two zone method, coals on one side, and the chicken is on the other side until it gets close to target temp. When I cook the chicken, the chicken side of the grate temp is around 325-350. Once I get to 170* or so in the thigh, I’ll move the chicken to above the coals and finish to target temp/crispy skin.
But yes, you want hot coals to finish, even if you are going from SI to Weber. If a Weber gasser, I use high on all four burners on my gasser and finish that way.
Hopefully that helps?
When you say Weber, are you on a charcoal grill? If so, I go cook using a two zone method, coals on one side, and the chicken is on the other side until it gets close to target temp. When I cook the chicken, the chicken side of the grate temp is around 325-350. Once I get to 170* or so in the thigh, I’ll move the chicken to above the coals and finish to target temp/crispy skin.
But yes, you want hot coals to finish, even if you are going from SI to Weber. If a Weber gasser, I use high on all four burners on my gasser and finish that way.
Hopefully that helps?
