Eatable Skin on the Turkey, how?

[bredbaker]

So I've smoked a few turkeys now and they get raves, I got the flavors down using brine with veggie stock and apple cider and salt, I find Pecan wood gives me the flavor I am looking for better than hickory or apple or even my beloved peach wood, but what I am failing at is getting a crispy or at least eatable skin.  Whose got the information I need to make the next one amazing?

 

[timstalltaletav]

What temps are you smoking at? If they aren't hot enough the skin won't crisp up. Usually 300°+ is needed to ststart getting really crispy skins.

 

[timberjet]

it really helps if you air dry the turkey in the fridge overnight as well to form a pellicle before you smoke. You can throw it in the oven with the broiler on for that last little bit too or the gas grill if you have one. I have used a torch before a few times with good results too.

 

[red dog]

I have given up on crispy skin because the MES doesn't really get hot enough. Instead I like to baste with a mixture of butter, orange or apple juice, and sweet white wine. This will keep the skin moist and avoid it turning to rubber. Not crispy but at least bite through.

 

[davidhef88]

I use the broiler to crisp the skin.

 

[dirtsailor2003]

Higher temp smokes. Need to get the smoker above 325. Or use another higher temp cooking device at the end if the cook. Drying the skin is also makes a big difference.

 

[chef jimmyj]

Yep, 300°+ Smoker or pull the bird at an IT of 140 to 150 and finish in a 400-425°F Oven or Indirect heated Grill...JJ