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Turkey

randomeggerrandomegger Posts: 194
edited 11:35PM in EggHead Forum
Something in a post a few days ago struck me and I wanted to come back to it. The poster had trouble with keeping the temps up during a turkey cook and mentioned in passing about the turkey being black...[p]We did a turkey this weekend and as I took it out I noticed that it too was black. Come to think of it, all the turkeys (and chickens) come out on the dark side of brown. The turkey itself was the usual moist, awesome bird that you would expect. But the skin was, well, black![p]This time I used a bit of pecan chips, not a lot, with a little olive oil, salt and pepper on the bird. [p]Suggestions?[p]RE[p]ps, did a lamb shank yesterday. MMMMMMMMMMMMMmmmmmmmmmmmmmmmm.

Comments

  • Clay QClay Q Posts: 4,435
    randomegger,
    I use indirect method (modus platesetter), low and slow temp, and reduced wood smoke for a golden brown bird. Also, start with a butter rubdown and lighter seasoning for that Norman Rockwell Thanksgiving look.[p]Yea, Iv'e eaten tar chicken, real good on the inside but not artistic in appearance. To impress the outlaw inlaws, I go for the golden brown look.

  • Clay Q,[p]Thanks for the reply - I was cooking indirect as well around 275 or so, which is typical for me...[p]I'd kill for golden brown.[p]RE
  • Clay QClay Q Posts: 4,435
    randomegger,
    I have been thinking of your birds being to dark. OK, you cook low and slow- so your not to hot, and you cook indirect. So what's left is your charcoal and your smoke.[p]Could be your charcoal is raw- that is not fully carbonized and prone to kick out a lot of smoke. Also, damp charcoal will be more smoky than dry.[p]Your smoke from wood chips will darken your birds real good so try cutting back and see if that helps. [p]Eggsperiment to find what works. My two bits worth.
    Clay Q

  • eggoreggor Posts: 777
    randomegger,
    although i haven't had your problem here is a tip i came across by Jim Minion.[p]If you find that the skin is turning black and don't want this, soak cheesecloth in vinegar and wrap the turkey. Spray the turkey once an hour with water and oil solution. The turkey will come out golden brown. If you wrap from the beginning, you can put more smoke on and still get the color you are looking for. HTH.[p]Scott

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