Making the perfect smoked turkey is an art, especially around the holidays when the skin is crispy and the meat is flavorful. Whether you’re cooking a Thanksgiving turkey for the first time or want to perfect your smoked turkey recipe, knowing the proper moisture to heat ratio is essential.
We’ll show you how to use a charcoal or pellet grill to get the desired crispy skin on your turkey without compromising on the tender meat.
Ah, the elusive crispy skin on smoked turkey. It’s the culinary equivalent of a unicorn galloping across a rainbow, the holy grail of Thanksgiving, and the centerpiece of the feast. But have no fear, turkey lovers—you too can master the techniques to achieve this golden, crispy perfection!
The Key to Crispy Skin: High Heat and Patience
The secret to crispy skin lies in a two-step process: starting the smoker hot and then turning it down to more traditional low-and-slow temps. This initial blast of heat helps to render the fat under the skin, creating a crispy barrier that will hold its shape even as the turkey cooks low and slow.
Choosing the Right Wood
In your smoker, I suggest using Kingsford Classic pellets for the best flavor and texture. These hardwood pellets are 100% natural and provide an excellent blend of traditional wood flavors. Hickory, apple, or cherry wood are also excellent choices.
The Smoking Process:
- Preheat your smoker to 400°F (204°C). This high heat will help to render the fat under the skin and create a crispy barrier.
- Place the turkey directly on the grill grates, breast side up. No need for a roasting pan!
- Smoke the turkey for 30 minutes at 400°F (204°C). This will give the skin time to crisp up.
- Reduce the smoker temperature to 225°F (107°C). This will allow the turkey to cook slowly and evenly without drying out.
- Continue smoking the turkey until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This will take about 3-4 hours.
- Remove the turkey from the smoker and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a juicy and flavorful turkey.
Pro Tips for Crispy Skin:
- Pat the turkey dry with paper towels before seasoning it. This will help the skin to crisp up.
- Use a dry rub instead of a wet brine. Wet brines can make the skin soggy.
- Don’t baste the turkey while it’s smoking. Basting can also make the skin soggy.
- Increase the smoker temperature to 350°F (177°C) for the last 30 minutes of cooking. This will help to crisp up the skin even more.
- Let the turkey rest for at least 10 minutes before carving. This will allow the juices to redistribute and prevent the skin from becoming tough.
Additional Tips:
- If you’re using a gas grill, you can achieve crispy skin by using the indirect heat method. Light one burner and place the turkey on the opposite side of the grill. Close the lid and cook the turkey over indirect heat for the entire time.
- If you’re using a charcoal grill, you can achieve crispy skin by using a two-zone fire. Light one chimney of charcoal and let it burn until the coals are white-hot. Spread the coals out on one side of the grill. Place the turkey on the opposite side of the grill, away from the coals. Close the lid and cook the turkey over indirect heat for the entire time.
With a little patience and the right technique, you can achieve crispy skin on smoked turkey that will impress your guests and leave them wanting more. So fire up your smoker, grab your Kingsford Classic pellets, and get ready to experience the joy of perfectly crispy turkey skin!
Preparing Your Turkey: The Key to Crispy Skin
The foundation of crispy skin begins long before the turkey hits the smoker.
It is 100% achieved in the preparation process. After buying your fresh turkey it starts with brining. Do not brine a frozen turkey, it won’t take the brine. Follow our planning guide on how to thaw frozen turkey.
You have two brining options, wet brining and dry brining. We recommend both, regardless of whether you are smoking a whole turkey or a spatchcocked turkey.
If you purchased the turkey, it has already been brined; the label indicates that it was soaked in a solution of salt and water. We actually prefer to buy an un-brined turkey and do it ourself. If it is pre-brined, skip to the dry brine process.
Wet brining in cold water adds moisture and flavor using the process of osmosis. Because the smoker cooks food slowly, the wet brine allows you to maintain the moisture content of the turkey while it cooks. If you want the meat to start curing and changing in texture, brine it for a full day or up to 30 hours. After the turkey has brined, dry off the turkey with paper towels. Discard your brine.
If you just take your wet-brined turkey, season it, and throw it in the smoker, the skin won’t get crispy. As a result, you need to add this step to your smoking turkey preparation: brining it in the fridge and drying the skin. Do this at the same time.
Apply the dry rub to the outside and inside of the DRY turkey, using kosher salt-based turkey seasoning. If you are preparing a spatchcocked turkey be sure to season both sides. Place the dry brined turkey in the refrigerator, uncovered, for at least 3 hours, ideally overnight (12 hours). The salt will draw moisture from the bird through osmosis, drying its skin and giving you that desired crispy skin when the turkey is smoked.
Crucial Tips For Crispy Skin: The turkey needs to be dry, and the dry brining procedure in the refrigerator is necessary to extract moisture from the fat layer under the skin. Don’t skip either step.
Understanding the Science of Crispy Skin
Before diving into the methods, it’s crucial to understand the science behind crispy skin on poultry. Turkey skin contains fat and collagen, which require higher temperatures to render into the crispiness we desire.
This is easily achieved when roasting your turkey in an oven. However, the smoking process tends to use lower temperatures, which can leave the skin rubbery instead of crispy. Balancing the following steps with some science and heat management is key to achieve crispy skin.
You need to have a few tools in advance for the best results.
- A large stock pot works well as a brining container. Ideally a 16-quart. If brining multiple turkeys then consider using a cooler. You have to keep adding ice to a cooler in order to maintain a safe temperature, which is comparable to what would be in a refrigerator.
- A Bluetooth thermometer that is leave-in style is necessary to monitor the internal temperature of the smoking turkey. Examples of such thermometers are the Thermoworks Smoke Unit and the Meater.
- Quick Read Thermometer: The turkey’s integrated leave-in thermometer helps determine its internal temperature, but you should still make sure it reaches a safe temperature throughout by inserting a probe into the meat at several places where it is thickest. We use the Thermoworks Thermapen One.
- Large Cutting Board: An outstanding large cutting board works well for chopping as well as preparing.
- Kosher Salt: Make sure all spice rubs you use contain kosher salt, and keep a plentiful supply of premium kosher salt on hand at all times. We do not recommend brining with table salt with iodine.
- Paper towels: You’ll need a lot of them to pat dry the skin after it’s been in the brine.
Crispy Skin Smoked Turkey
FAQ
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