Rubbery turkey skin

I know of no way to get crispy skin without cooking over or under direct heat. Maybe smoke the bird and then finish it in the oven.

Anyone out there tried to smoke their turkey for part of the cook and then finish it in the oven to get crispy skin? How was the result? How long did you put it in the oven and what temp to get the skin crispy?

Rocky,

The only way I know of getting the turkey skin crisp isn't worth the trouble. First you loosen all the skin from the turkey before smoking it. Coat the turkey with a fully buttered double layer of cheese cloth and smoke until done. Then remove the cheese cloth and butter again and put into a 400 degree oven for about 15 minutes or until fully brown and crisp. The last turkey I done this way most of the skin was crisp, but not all of it.

For Peking duck the Chinese use an air pump to loosen the skin from the meat. It's just best for me to remove the skin and throw it away just before slicing.

smokemullet

Rocky i use muatard,teah plain ole mustard and skin turns out crispy every time but you also need to know i dont use a cookshack or fast eddie my cooker is homemade off set.I have took it from cooker to oven preheated to 350 and skin came out ok maybe if i'd bumped it up that might of made a difference but the mustard idea sold me ande now i'm a firm believer in it i use it on everything but ribs and chicken also on butts i've been known to use yogart sounds gross but it wont if you try it. happy cookin to ya'll

All you have to do is loosen the turkey skin and shove a bunch of butter up under it. My skins are always crisp.

Just for grins, did a search and found 37 results for "rubbery".

The method in Turkey 101 uses the cheese cloth method to crisp the skin.

It's a factor of a couple of things.

1. 250 max on the smaller CS, won't get it done by itself

2. The moisture in the CS's have an effect also.

3. You need to do something to the skin to crisp it up. I've always done the skin separation method for two reasons. It's helps the skin crisp (works on chicken also) as well as allows you to get seasoning directly on the meat. Butter and flavoring work for me. Only draw back is that when you separate the skin, when it cooks it will "pull back" from the neck. I stick a toothpick underneath to keep it in place.

4. The cheesecloth does a couple of things. It keeps the skin from blackening, which some have complained about. It helps put oil on the skin to help crisp and it adds that same oil to keep it from drying out.

So, most recommend, if it's for presentation, work on this method. If it's only for eating, throw the skin away afterwards as it's rubbery and besides, most people don't eat it.

Smokin'