The turkey is in the brine out on the back porch.I'm going to smoke it tomorrow instead of roasting it.A change.
Please let us know how you make out. My company hasn’t cared much for the smoked chicken halves I smoke as a filler on rib nights. They don’t care for the texture of the skin but love the flavor of the meat. The nerve...
Yea, the skin does get "rubbery" in the smoker.Maybe I'll skin it before smoking.That way I can rub the seasoning right onto the meat.And then toss the skin in the oven to crisp up for everyone.
Try giving the turkey a few minutes in a 400 degree oven or under the broiler when you take it out of the smoker. It will make the skin crispy and edible, but still protect the bird while cooking.