Turkey - Golden Brown or Dark Bark?

Click on the link that is the forum FAQ.

It's on the same line as my profile, register, search, faq, forum home.

In there you'll see that you can

1. Post an image into your post using the Image UBB code.
2. Post a URL to show the location of the photo.

The photo has to be available for viewing on a public website. If you want, email it to me and I can put it on the CS Server.

Smokin'
(click on my profile for my email and it's lots of places around here).

Fixed your photo!

Cover the bird with cheesecloth that been wetted down in butter. You do this when the bird is close to the color you want and finish the cook with the bird covered.
Jim

Thanks for the help SmokinOkie!

Is there a way so I don't have to open the door? Can I cover w/ cheesecloth the whole time?

How much wood and what type did you use?

Was the temperature probe in the breast or thigh? If in the breast, 180 degrees may have been to high.

How long did it rest before you carved it?

Mornin',aggie.

You can cover the bird with cheesecloth from the start in your CS.

Most of us have not found a way to get a great skin at these lower temperatures,but it will take care of the blackening.

Since most people discard the skin anyway, you could strip it to start with.

Mix your rub of choice with about a cup of mayo,rub the bird all over and then cheesecloth it.

Hope this helps some.