Originally Posted by carpboy
Any thoughts to the opposite - that soft buttery chicken skin? I ran into a shack in S Georgia a couple years ago and spent an hour talking with the owner. He said his secret to the chicken skin was very low temp, all night long, something like 180. He would put the birds in the night before and when he came back in the next day they were perfect. I wonder if that would translate to a turkey?
No clue from me, dude. Never tried that. Doesn't smoking chicken at 180 seem like it might be dangerous? Don't know. Give it a run. Just feed it to some friends you don't really like and see if they get sick before you try any.