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Crisp skin for Duck, Turkey, Chicken & Goose?

Steve
Steve Posts: 8
edited November -0001 in EggHead Forum
Hi
I am a newbie & have already made incredibly delicious roast chicken, turkey, goose & duck (on separate occasions) using plate setter to protect against burning.

The meat is delicious & moist. My only disappointment is the skin is not as crisp as I would like it to be. In all cases the skin has been treated with a dry rub & a light olive oil spray to keep the rub on.

My question is what is the best strategy (as a general approach) to getting crispy skin:
#1:lower temp & slower cooking time
#2:higher temp & quicker cooking time
OR: what temp & time works best for producing crispiest skin for
1.whole roast duck
2.whole roast chicken
3.whole roast goose
4.whole roast turkey

Thanks in advance
Steve
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Steve,

    I dust all poultry with a bit of cornstarch after the rub.
    I would suggest raised grid direct for most though.

    Steve

    Steve 

    Caledon, ON

     

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  • civil eggineer
    civil eggineer Posts: 1,547
    The egg cooks in nearly sauna conditions which is why meat is juicy and delicious. Unfortunately, thyis is not a great environment to produce crispy skin on poultry. I spatchcok my chickens and cook indirect until proper meat temperature has been achieved. Then, using welding gloves, I pull the platesetter out and open the air vents. I then cook the chicken over direct coals for about 60 seconds per side which produces a nice crispy skin. Carefull you don't leave them on too long or they will quickly become charred on the skin.

    Others use a variety of different methods but this one has been the easiest KISS method for me.
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  • Leggo My Eggo
    Leggo My Eggo Posts: 155
    I have played around with this myself and the last bird I did produced a very nice crispy skin. First I spatchcocked the bird and seasoned with a little canola oil, salt & lemon pepper seasoning. I cooked the bird skin side down for most of the cook at 350 indirect heat. Toward the end of the cook I flipped over and inserted my meat probe in the breast and cooked until 165. Skin was very crisp and a beautiful color.
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  • Billy Grill Eggster
    Billy Grill Eggster Posts: 404
    My wife loves crispy chicken skinso --- I have been cooking at 365 to 375*F. Indirect and at gasket level.

    The corn starch will help also.
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

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  • BigGreenDawg
    BigGreenDawg Posts: 327
    I never have been able to get the skin crispy while doing indirect so I have really just stuck to doing direct or raised direct (better) to doneness and it is about the easiest thing I do on the egg-always crispy and never dry. The raised keeps the occassional chicken grease flair ups from doing much damage, while keeping dome temp at 350*. Having an oil on it will also make it take a little longer to crisp up. Our favorite has been good 'ol onion salt and black pepper while damp(not dripping water) from rinsing off chicken.
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