Question: Wet brined turkey + baking soda = ???

vb4677

Has anyone had any experience in slow-smoking a brined turkey and used baking soda to crisp up the skin?

I can see it working really well, not hardly at all, and also a goopy poultry mess... is it worth it? If so, do you air dry it in the fridge the night before? 

I will be using a propane smoker (In-laws don't have a BGE..) - probably around 225F-250F range.

Thanks in advance!

Eggcelsior

Don’t use baking soda, as it is just the alkaline Sodium Bicarbonate, so it can give a soapy flavor since there is no acid for it to react with. Baking powder(sodium bicarbonate, cream of tartar, and cornstarch) or just cornstarch will help dry the skin, allowing for crispness. Baking powder will have the added effect of denaturing proteins in the skin, allowing it to crisp. At that low of a cooking temp, I would dry-brine to prevent added water and air dry AT LEAST overnight but preferably closer to 24 hours. You might want to finish the turkey at a higher temp in the oven to crisp the skin. This may all be for naught at 225.

vb4677

Eggselent!  Thanks !  And yes, I did mean powder and not soda...