Turkey skin

chrisb 2Member

I have a SM025 and expect rubbery skin on my first turkey smoke. Has anyone ever tried using a Jacaard meat tenderizer to poke tiny holes in the skin? I've seen it done on chicken and know the good results. I just don't know about the effectiveness of using it on turkey.

11/14/1110:00 PM

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Former Member

Nothing, even that tenderizer will help if the temps are too low. You need time as well as temp to render the fat under the skin.

Poking holes will give the fat a place to run, but not at lower temps.

11/15/117:58 AM

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dlsMember

To get a jump start on rendering the fat and browning the skin, give the bird a quick hit with a propane blowtorch just prior to putting into the smoker. When done, you may want to use the torch to crisp up the skin a bit.

11/15/112:57 PM

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chrisb 2Member

quote:
Originally posted by SmokinOkie:
Nothing, even that tenderizer will help if the temps are too low. You need time as well as temp to render the fat under the skin.

Poking holes will give the fat a place to run, but not at lower temps.

Thanks. I've read several posts about finishing on a grill or in the oven. Now a blow torch, which I'm not against. However, what is the suggested method of serving a turkey smoked in a SM025 - finish in oven/grill or just serve with rubbery skin?

11/15/116:37 PM

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