Remove skin or not on turkey breast

GoldenQ

I have been thinking of doing two turkey breasts about 8 lb each using the
Franklin method of removing skin but wife says to leave skin on so will be more moist.   Either way will wrap with butter .  How do you do it and why

Jeremiah

Until turkey day was hyjacked from me, I was gonna do just that. Test out the skinless breasts. Do it, and post the results. 

Woodchunk

https://eggheadforum.com/discussion/1209613/turkey-season#latest

Do 1 on and 1 off and give us feedback

theyolksonyou

THis years plan is skinless.  Using the skin to make a dark meat roulade. 

johnnyp

I do Franklin-style split turkey breast fairly regularly.  While i have never left the skin on, skin-off has never yielded a unsatisfactory result.  That might be because of the 1/2 lb of butter, but regardless, it’s dang tastey 

Botch

The skin is the best part.  I don't understand the question.  

During the only barbeque competition I've ever been in, I noticed a guy being meticulous with his cheekun wangs, and I asked him what he was doing.  He peels the skin off the wings, and was scraping the fat off the inside of the skin, using a small X-acto knife blade (I'm not kidding!) and he said he then re-fastened the skin with toothpicks, which were removed before turning into the judges.  Said it made the skin cracklingly-crisp.
It was right about then I decided comp barbeque was not for me.  Wow.  

Legume

Botch said:

The skin is the best part.  I don't understand the question.  

During the only barbeque competition I've ever been in, I noticed a guy being meticulous with his cheekun wangs, and I asked him what he was doing.  He peels the skin off the wings, and was scraping the fat off the inside of the skin, using a small X-acto knife blade (I'm not kidding!) and he said he then re-fastened the skin with toothpicks, which were removed before turning into the judges.  Said it made the skin cracklingly-crisp.
It was right about then I decided comp barbeque was not for me.  Wow.  

@Botch that works really for chicken thighs, especially if you do muffin tin chicken.

Photo Egg

Legume said:

Botch said:

The skin is the best part.  I don't understand the question.  

During the only barbeque competition I've ever been in, I noticed a guy being meticulous with his cheekun wangs, and I asked him what he was doing.  He peels the skin off the wings, and was scraping the fat off the inside of the skin, using a small X-acto knife blade (I'm not kidding!) and he said he then re-fastened the skin with toothpicks, which were removed before turning into the judges.  Said it made the skin cracklingly-crisp.
It was right about then I decided comp barbeque was not for me.  Wow.  

@Botch that works really for chicken thighs, especially if you do muffin tin chicken.

@fishlessman did a great post on this a few years ago. Amazing how much crap he scraped off the back of the skin.

Hotch

How about the half Lemon method?

northGAcock

Skin on for me.