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crispy turkey skin?

lvsmokinlvsmokin Posts: 15
edited November 2011 in EggHead Forum
So, I'm gonna do a pre run on the Thanksgiving turkey.  I'm thinking of brining it for 24 hours and then season it, then cook indirect at 325, breast up in a rack.  I want the skin to be crispy.  I have heard that there are some tricks out there for chicken but have never tried any of them. Is there anything i should try different than this, or are there any suggestions out there?  Thanks for the tips.


  • SqueezySqueezy Posts: 1,102
    Butter or oil
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • lvsmokinlvsmokin Posts: 15
    edited November 2011
    Thanks squeezy!  I will definitely rub inside and out with butter and seasoning.
  • Make sure that the skin is as dry as possible before you put it on. 

    Try dusting it (very) lightly with cornstarch and resting it in the 'fridge to help dry it out.

    Or you could just cheat and use a little sugar and a brule torch. :)

  • JLNCJLNC Posts: 73
    Butter only on this spatchcocked one--- crispy like fried turkey!  
  • KMagnusKMagnus Posts: 114
    edited November 2011
    I'm going to try something different on a pre run turkey this weekend also.  In years past, I've brined for 24 hours and have been pleased - except for non-crispy skin.  But, I've never allowed the turkey to dry more than 1 hour after pulling it from the brine and prior to putting it in the BGE.  So, this week, I'm planning to start the brining process late tomorrow night and let it go for at least 36 hours.  Then, I will return it to the fridge (as LeoHat2 suggests) for at least 12 to 24 hours to dry out.

    Hoping this will give me the skin I'm after.

    Good luck!
  • I have done a lot of turkeys on my BGE.  Cook it breast side down if you want to have the most flavorful, juicy, breast meat you can imagine.  for what its worth.  good luck!!

  • thanks for all the tips... did a pre run using mad max's technique on the 7th.. Turned out good though the breast was still done a bit before the  dark meat.  Cookin a 26 pounder, brining for about 36 hours... Ill pull it a few hours early and dust with corn starch to let it dry out based on your suggestions. thanks again!!! happy T-Day!
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