I'm not giving up on turkey skin

[BedouinBob]

I know it's probably sacrilege but has anyone tried pulling the bird at 150 & finishing in the oven? Would that give crispy skin?

 

[Pork Belly]

That's my plan for my Boned, Rolled and Tied project latter today. I will post the results.

 

[swthorpe]

Yes, I think that will crisp up the skin.

 

[es1025]

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.

 

[BedouinBob]

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!!

 

[DivotMaker]

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.

 

[Pork Belly]

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.

 

[DivotMaker]

Looks great, Brian!  Looking forward to the taste review of the new recipe!