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Old 11-20-2018, 07:11 AM   #1
WilliamKY
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Default 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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Old 11-20-2018, 07:48 PM   #2
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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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Old 11-20-2018, 07:53 PM   #3
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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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Old 11-20-2018, 08:18 PM   #4
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Quote:
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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.
I love the skin. I was just wondering if the flavor would be enhanced anymore without it. I'm leaving it on.
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Old 11-20-2018, 08:28 PM   #5
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I love the skin. I was just wondering if the flavor would be enhanced anymore without it. I'm leaving it on.
I would leave skin on, and run your fingers underneath, to separate from the meat, then season under skin. best of both worlds.
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Old 11-20-2018, 08:34 PM   #6
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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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Old 11-20-2018, 10:06 PM   #7
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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.


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Old 11-20-2018, 10:47 PM   #8
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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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Old 11-21-2018, 07:25 AM   #9
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So a few things I've put together over the years:
  • Use the "boiling water trick" on the skin. It works.
  • Oil the skin of the bird. It helps heat transfer and is what you need to render the fat so the skin can crisp.
  • Baste with butter/oil during the cook. If it still looks oily from the last time, no need to baste unless it looks dry.
  • Cook at 375°. Low temps will dry out the skin before it can render, leaving you with leathery skin.

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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Old 11-21-2018, 11:08 AM   #10
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Try 1 each way and then you can decide which you like better?
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Old 11-21-2018, 11:16 AM   #11
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Quote:
Originally Posted by sleebus.jones View Post
So a few things I've put together over the years:
  • Use the "boiling water trick" on the skin. It works.
  • Oil the skin of the bird. It helps heat transfer and is what you need to render the fat so the skin can crisp.
  • Baste with butter/oil during the cook. If it still looks oily from the last time, no need to baste unless it looks dry.
  • Cook at 375°. Low temps will dry out the skin before it can render, leaving you with leathery skin.

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.

Your ideas are great, thanks!
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Old 11-21-2018, 12:02 PM   #12
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Quote:
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Your ideas are great, thanks!
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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