Is this the CRISPIEST turkey skin method?
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- Опубликовано: 14 окт 2023
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Great idea with the blow torch. The last time that I smoked a turkey, I finished it on a rotisserie spit over a Santa Maria grill.
The skin was crispy, but the blow torch is easier.
If you don't have a blow torch you can just stick the turkey under the broiler for 5 or so minutes. Just keep checking the temp and make sure you move the rack so the turkey is as close to the broiler as you can get it.
Once again, for the millionth time, this is why I love your channel. It’s like the Good Eats of BBQ. Explaining the science and using experimentation and new methods to fine tune and produce the best product possible. I really enjoy your content, and it helps me make better food, so thank you.
I dont know if its the science. I think this channel is just doing it differently. You can only watch trimming, seasoning, and firebuildng so many times.
Steve I just got my brisket rub, smells fantastic. Will be cooking my brisket today, will keep you posted. Thanks brother
Super helpful! Crispy skin on turkey/chicken is a constant battle for me, so now I have a couple new things to try.
I’ve had the rubber skin problem and thought i was doing something wrong. Definitely going to try baking powder and a blow torch this years. Thanks, Steve!
It takes some work but a few years ago I spatchcocked a turkey and then removed all the skin. Applied a spice rub and cooked on the smoker. It came out great. It looked like a regular turkey when it was done, nicely brown. The rub stuck to the meat and didn’t peel away like the skin always does when carving and eating the turkey. It was a big hit.
If you dry brine the salt into the bird beforehand; and undercook/smoke it slightly (will require a few experimental cooks) then finish the bird under your oven broiler, you can achieve nirvana poultry (crisp, flavorful skin included).
I'm doing this today. Good idea
Purdy birdy
Thank you sir
Thank you so much. Thanksgiving for your neighbors to the south is approaching. I was just thinking about doing a boneless, skinless breast and cook it to 155° resting for a minute like you said but maybe I will give this ago. Got to try that next.
Doing some wings now. What temp do you recommend for them? Malcolm Reed suggest 400° for 65 minutes. Gotta try this yet. Kind of doing a hybrid version today between you and Susie (Hey grill hey) smoke at 200° until 145° and then air fry at 400° until 180°-185°. Fingers crossed.
400 for an hour sounds right. Until the sk8n is crispy and they are tender. I would cook the turkey breast with the skin on. It will be juicier
Hi friend, I have an idea, cure with salt a few days then flash blanching in water or maybe even spooning over some hot fat/oil before smoking (think Peking duck). Shooting for razor thin glassy skin. Maybe even apply rub under the skin only so it doesn't wash off during the bath. It works with chicken too as I've seen in a chefsteps video. So I would assume that might be a good use case here and any other poultry too.
Ok now I have another idea 😂
Misread this as the “creepiest” turkey skin and thought it was some kinda Halloween themed BBQ video.
Lol!
What would be a good method to use when smoking a spatchcocked turkey at the same time as a double smoked spiral ham? Should I still cook hot and fast or low and slow and just not worry about the turkey skin?
I would always go for perfectly cooked meat over crispy skin
I saw a video to make pork belly skin extra crispy, I wonder if it would work on poultry? It's a mixture of baking powder, salt and white vinegar brushed over the skin.
So is baking powder a new thing for folks? Been doing it for years on chicken especially wings. A Corn starch mix works too. The Sue Vie gun is a bit too much to overpowered in my opinion. I have one. Just use the broiler. Also put holes in the skin before cooking, the fat won’t remain trapped under the skin instead it will render out.
I’ve had great success getting crispy skin by pouring boiling water over the bird then patting dry. Also basting w/a butter blend the last 20 degrees of smoking.
Try pouring boiling water over the bird. Doing this breaks down the collagen and tightens the skin, then add the seasoning before sticking it in the fridge. No baking powder needed for crispy skin.
That thigh socket from the control turkey looked undercooked @ 7:37 (pink juice left behind)?
Totally fine. Pink juices don't mean it's not cooked.
He did promote undercooking to 150 instead of fda 165 a lot
@MrJoshcc600 150 does not mean it's undercooked.
Maybe a good experiment might be finish methods like blow torch heat gun oven
Hot oil.
For the past 2 years I've dry brined my turkey for 24 hrs with just sea salt. Then that morning I season it. The first time I did it the skin was so crispy. It cracked when I cut into it and juices squirted all over my shirt. And that was after 25 minute rest. I usually pull the turkey when the breast is 160
Im wondering if the skin of the turkey without baking powder can be crisped with the same results?
Yes I think so. The baking powder skin did have a slight edge when torching as well though
Guga Foods tried an experiment with chicken thighs where he poured boiling water over the thighs before broiling them in his oven. But I get decent results just broiling them after smoking them🤷
Baking powder brisket?
Interesting!
Did anyone try corn starch instead of baking powder?
Steve, I gave up on turkey because no matter what I do I get rubbery leathery skin. Now I need to get a sous vide gun and try the blow torch method. Just to clarify, in the video are you torching the control or the baking powder turkey?
I torched both. The baking powder one had a slight edge but they were both very crispy
@@SmokeTrailsBBQ cool. I'm stoked! It's gonna be a min though. I just got invited to a meat raffle, and I just realized I still have a pork butt that I won at the same meat raffle last year in the freezer. Making that this weekend. Trichinosis roulette! So fun!
could you hit the skin with a sous-vide torch to crisp it?
edit: derp - just got to the end where you pull your torch out 😂 great minds . . .
What can you do with aluminium foil to get that temp difference in the breast and the thighs done correctly?
You can foil the breast or, even better, make a little breast plate with a frozen cloth in the middle of the foil. Spatchcocking helps. The no fail way is to simply cook them all separately. After you spatchcock its only a quick two slices through the thigh skin to separate them. Really no reason to cool them all whole other than anesthetics
*aesthetics
@@SmokeTrailsBBQ interesting, does keeping a wet frozen cloth for the breast also count for whole non-spatchocked turkey? I assume it does, just as a confirmation
You absolutely can not make a better turkey than deep fried.
I believe this
Sure but you can deep fry boot leather and it's good. Just like add bacon to everything that's not good cooking its just triggering brain response to "lets get super fat fat yum yum"
Baking soda is alkaline, not acidic and should raise the ph level, not lower it
Correct. I misspoke. Either way. Lowering or raising the ph does similar things
heat gun would be better.
blow torch................. brisket?
broiler at the end????
I've done it before with mixed results. It crisps it really unevenly
Got it.. like your channel 👍
How about spraying some duck fat on it towards the end so it basically fries in the smoker
It would just get greasy unless that fat is at frying temps super hot and allow time to run off after the high temps. Not at smoker temps
I just don't bother with poultry on the smoker. Always bums me out.
I absolutely am disgusted by charred skin. If you must do that to make it crispy, try plumbing instead.
But what if your a plumber and you wanna make a turkey?
👀 idk bro 155 145 chicken? You must like the slimy thigh texture. 🤢
Skin that crisp is too much... I dont want the skin like a chip. Im out on this.
The red “juice” 🤮🤮🤮🤢🤢🤢💩💩💩. This should be flagged I’m sorry!! I love your videos but this is going to get someone sick!