Rubber Turkey

Discussion in 'Poultry' started by meat hunter, Feb 8, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    About a month ago, I attempted to smoke a turkey, my first time. Used the brine off this forum. It was cold as hell out, 25 below and had to wrap my big chief in 6" of insulation to maintain a temp. After several hours (9), turkey had an internal temp of 170. The taste of the Turkey was to die for. I dont see me every baking one again. But one thing, the skin was very rubbery and chewy. I was somewhat like chewing on a rubber band, a very flavorful rubber band LOL. What caused this? Was it too much smoke? Should I have covered the bird in foil? I want to do one again soon but would like to avoid the rubbery skin if possible. Thanks.
  2. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    One way to get crispy skin on poultry is to cook it at high heat.. Some folks take it off the smoker and finish on the grill or in the oven to crisp it up..
  3. Yep, high heat is the answer. I did my Thanksgiving / X-mas birds at 325-350 and the skin was nice and crispy. Low and slow always produces a rubbery skin with poultry.

  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    LOL, I thought it was me. I did some cured chicken thighs ala RonP but after a nice smoke I put them in a skillet to finish them off with some already sautéed onions and green peppers then added some crisped bacon bits toward the end. the taste was great but the skin was ya said rubber!
  5. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    Ive been told that painting them with mayo will produce a crispy skin also.never tried it yet but mabey someone else hear has?[​IMG]
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    It helps, but you gotta smoke poultry at 325ish for some good skin.
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with Bubba it also gets it thru the danger zone much faster
  8. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I think your right when you say high heat for crispy skin. I just did some chicken wings. Started them about 6 hours ago. 4 hours in, they had good color but I could tell the skin was rubbery. Left them in another 1/2 hour and then in the over at 400 for 30 minutes. Came out pretty good. The boy and I just stuffed ourselves on them. I will post some pics on a different post under chicken wings if you want to see. Thanks for the input. Glad I read the answers today as it saved these wings.

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