Reply to "Turkey 101 Updated for 2010"

Former Member

I touch on that briefly, it would take a couple of pages to really cover it.

I like to do mine later now, than starting out with it. I like the turkey to take on the smoker first and use the Cheese cloth to achieve the COLOR I want in the bird. Since I put butter under the skin, I don't have any issues with a dry breast (well, Brining takes care of that).

the KEY to doing the cheese cloth late.

When the bird looks pretty, put it on, soaked in butter, but...

don't let it dry out. Keep it moist. If it dries, it will peel the rub off when you pull it off.

Then, IF you must have crispy skin, pull it off at the last and let the buttered skin crisp up.

See, all I did was raise more questions didn't I?

And who would have guess YOU would be the first with questions

11/12/107:45 AM

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