Turkey ---------------- Did i do something wrong ?

[OFFSHORE GINGER]

Well guys , I did Turkey legs &  Wings in the Smoker for 3 1/2  hours @ 2:35 Temp ( no brine ) just left in water over night , brushed on EVO - seasoned - prior to cooking and threw them back in the fridge for 3 hours until Smoke time so my Question is .........................................even though everything tasted good why did the skin turn out so bad which looked very tasty to the eye but .....................was very rubbery almost like eating  shoe leather any suggestions would be helpful . Thank you , Artie   

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[NDKoze]

Hi Artie,

You aren't going to be able to get crispy skin in these smokers. The best bet is to pull them off about 5-10 degrees below finish temperature and finish them up on the grill or in the oven.

This is a pretty well documented issue and it happens with all electric smokers that are limited to the 250-275 degree range.

I usually just discard mine.

[Limey]

Gregg is absolutely correct. Feed the skin to the dog(or cat)-leaves more room for ribs in your fat allowance!

[OFFSHORE GINGER]

Thanks guys, and to tell you the truth I did throw them in the oven last night for a few minutes just to see if it would make any difference  but it didn't .

[NDKoze]

I either use the grill or the broiler. I think the high heat is important. Make sure you watch closely no matter which method you choose, because you can go from perfect to black char real quickly. Guess how I know that? 

[SconnieQ]

I suggest buying the "canine" accessory if don't already have one. 

[Barrel99]

If you use the oven it has to be up as high as it goes...like 500.

[DivotMaker]

Here's my day of enlightenment regarding poultry skin, for which I am now at peace with:

http://smokinitforums.com/index.php?topic=2158.0   

[OFFSHORE GINGER]

God I love this site because a dummy like my self who is new to all of this or site is learning something new everyday on how to .............................Tony , just curious ......because I will be trying your recipe for Rasberry Chipotlei , Bacon wrapped , Parmesan Chicken , next week maybe going with Thigh's or Breasts  Skin on or Skin off .

[DivotMaker]

Go skinless - that's what the bacon wrap is for.

[swthorpe]

+1 ... I always do the bacon wrap!

[OFFSHORE GINGER]

Thanks everyone for all of your help and ideas because it never hurts to ask & Tony Skinless it is ....................LOL

[SconnieQ]

My personal opinion on poultry is to either leave the skin on and not eat it, or take the skin off and wrap in bacon. I wouldn't do poultry totally naked. The outer layer of the exposed meat would get dry I would think. If you are not going to wrap in some other kind of fat (bacon, sliced pork belly, or salt pork), leaving the skin on would help keep the meat moist. Or if you insist upon smoking it naked, then I think I would use a water pan.

[es1025]

+1 for wrapping in bacon. I done that with chicken breasts, thighs, came out great.

[DivotMaker]

There isn't much that bacon doesn't make better!