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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2018, 07:11 AM | #1 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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Question about turkey skin.
I'm going to brine two turkeys breasts this year and was thinking about trying them without the skin. I've never removed the skin from turkey before. Would this run the risk of drying them out or making them too salty or tough? I'm only brining for 4hrs max. Thanks.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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11-20-2018, 07:48 PM | #2 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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I guess if you dont get a reply after 12hrs it was a dumb question. I think I will stick with what I know, skin on. Two days before Thanksgiving isn't the time to experiment.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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11-20-2018, 07:53 PM | #3 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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First time I seen your question. I don't know why you would want to remove the best part of any bird. Don't think salt would be a problem, but it will dry out faster. If you do it, I would cover it with bacon, to keep it moist, but I like the skin too much, to even think about that.
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Thanks from:---> |
11-20-2018, 08:18 PM | #4 | |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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Quote:
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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11-20-2018, 08:28 PM | #5 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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11-20-2018, 08:34 PM | #6 |
is One Chatty Farker
Join Date: 04-17-16
Location: Midlothian, Texas
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William the one I did other day wasn’t tough or dry. The meat had more of a smoke flavor and absorbed more of the seasoning. I also basted it every 20 minutes with seasoned butter I made up starting when the external temp hit 150° until it was done. Nearly all the BBQ joints around here that do breast remove the skin.
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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Thanks from: ---> |
11-20-2018, 10:06 PM | #7 |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Leave it on. I removed it once and paid the price. Dry bird and too tough a texture on outside 1/8” of meat. And IMHO turkey is bad enough already.
Sent from my iPad using Tapatalk Pro
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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Thanks from:---> |
11-20-2018, 10:47 PM | #8 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I've done skinless turkey breast before and really like it. I cook indirect until about 130 and then wrap with some butter. it's based off an Aaron Franklin recipe
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Let's all just calm down and smoke a fatty |
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11-21-2018, 07:25 AM | #9 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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So a few things I've put together over the years:
I have had some really incredible, juicy birds come out at 375°. Everyone owes it to themselves at least once to cook at that temp. Definitely keep a probe in it because it will really gain temp quick in the late stages of the cook.
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-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
1 members found this post helpful. |
11-21-2018, 11:08 AM | #10 |
On the road to being a farker
Join Date: 02-27-11
Location: Fairfax, VA
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Try 1 each way and then you can decide which you like better?
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11-21-2018, 11:16 AM | #11 | |
Found some matches.
Join Date: 11-18-18
Location: Phoenix, AZ
Name/Nickname : Hannah
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Quote:
Your ideas are great, thanks! |
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11-21-2018, 12:02 PM | #12 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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You're welcome. The guidance for 375° came from here:
https://www.sfgate.com/recipes/artic...ey-2548466.php Since pellet cookers are essentially wood-fired convection ovens, it works GREAT.
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-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
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