Turkey skin question

I think it makes a difference. Another thing I tried that made a big difference is adding baking powder to my poultry rubs on the advice of Alton Brown from Cooks Illustrated & Kenji Lopez of serious eats. I do one part baking powder to 4 parts salt, and then whatever other ingredients I'm using. Giving it 24hrs in the fridge to work it's magic works isn't a requirement, but makes it work even better. It doesn't affect the flavor at all, but because it's slightly alkaline, it makes the skin crisp amazingly well. I used it on my buffalo wings last week and I was informed they were the best I've ever done.

Here are some links just so you know I'm not pulling your leg:-D:

http://www.seriouseats.com/2016/10/...n-turkey-poultry-skin-with-baking-powder.html

https://www.youtube.com/watch?v=LQZjHOyHvNY

Please forgive my ignorance, but what's Cornell Chicken?

I normally do our turkey on my weber kettle rotisserie and the bird comes out amazing, crispy skin and all. This year I was thinking about doing one on my stick burner since I have one now, but am worried I will be disappointed in the skin because I know for sure it'll turn out awesome on the rotisserie. Guess I should do a test run and decide.

I do Cornell chicken, but I don't do it for turkey.

I prefer to smoke my turkeys at 325 degrees which keeps the skin nice and crispy even when brined. My wife sometimes rubs olive oil on the skin to help with crisping.

I also feel one should really consider the benefit of using a brine, not only for moisture, but for imparting great flavors as well. If you plan to brine, make sure you do not select an "Enhanced" turkey as these birds have already been brined by the processor. If the bird is "Enhanced" and you brine it, you may end up with a slightly over-salty flavored turkey, and it may also effect the texture of the meat.

I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine.... The flavor is truly awesome!!!!
http://www.bbq-brethren.com/forum/showpost.php?p=1087814&postcount=1

Here is a guide to smoking the turkey by the same person.
http://www.bbq-brethren.com/forum/showpost.php?p=1450009&postcount=1

There is also a good article in Smoke Signals Magazine starting on page 26...
http://issue13.smokesignalsmagazine.com/

From the archives - Wampus Smokes a Turkey.....This mirrors the article in Smoke signals.
http://www.bbq-brethren.com/forum/showthread.php?t=176618

and of course the Brethren Unofficial Turkey Thread....
http://www.bbq-brethren.com/forum/showthread.php?t=120494


To Brine or Not to Brine
http://www.bbq-brethren.com/forum/showpost.php?p=1464686&postcount=1

EricD said:

Please forgive my ignorance, but what's Cornell Chicken?

Click to expand...

Recipe for Cornell Chicken Barbeque Sauce (enough for 10 halves):
http://cornell-classic.univcomm.cornell.edu/xsearch/?id=132&tab=facts

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 to 1 teaspoon black pepper per taste
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
store in the refrigerator

Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce (Roadside Chicken), passed away at age 84 on March 13, 2006.

In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, and bright yellow, for about 2 minutes. Now whisk in the vinegar, salt, seasoning, and pepper.

Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 4 hours in ziploc bags in the fridge. Turn the bag every hour or so, so that all surfaces get well coated.

Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, then rotate the chickens every 20 minutes so they cook evenly.

Cook about 60 to 90 minutes until the internal temperature of each part is 150°F and stop basting. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down. Remove the lid, and crisp the skin without burning it for 10 to 15 minutes. turn and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since it contains raw egg. When the skin is crisp and the internal temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken's safety by the color of the juices! I strongly recommend you use a fast read digital thermometers like a thermapen to make sure your poultry is cooked properly for taste and safety.