I did a Turkey last week as a test of my new smokin in digital smoker. Did a 4 hour salt and sugar brine, then coated with salt and pepper rub. Cooked at 225 (20lb bird) with cherry for 4 hours. Then turned up to 250 for an hour , then 300 for approx 45 minutes. Cooked until internal breast temp was 160. Let it rest 30 minutes. It was excellent. Color was beautiful. But as most people that smoke, can it be better.?
The times and temp I used was because company was coming and time was running out.
The brief brine, was because I forgot to do it the day before.
If I put the bird in a convection oven for 10 minutes or so at 500 degrees to crisp the skin after reaching 155 or so after smoking... do you think it will dry out? How many of you crisp the skin before or after smoking. My thought is it might seal the juice in....and give crispy skin that I like. But most of the people in my family don't care for the skin. Thanks for any input.
The times and temp I used was because company was coming and time was running out.
The brief brine, was because I forgot to do it the day before.
If I put the bird in a convection oven for 10 minutes or so at 500 degrees to crisp the skin after reaching 155 or so after smoking... do you think it will dry out? How many of you crisp the skin before or after smoking. My thought is it might seal the juice in....and give crispy skin that I like. But most of the people in my family don't care for the skin. Thanks for any input.