1st turkey, 1st brine, 1st <20 degree smoke...

[charrederhead]

and it's only Christmas dinner at my sister's. No pressure. :doh:

Actually, it's cool... I've read and reread a ton of great info here and elsewhere. Feeling confident. (That could be the Celebration Ale talking though). The only question I have is: When I leave the bird, post-brine, in the fridge overnight so that the skin dehydrates to allow for good crisping, can/should I leave it uncovered? I've read some conflicting info on that.

So, what all, do all y'all, have to say about it (all)?

TIA and Merry Christmas. :wink:

 

[Happy Hapgood]

I would say yes if for 4 hours and no if for 8. If your cooking at a higher temp, the skin will crisp.

Just my .02

 

[Bacon]

Yes, as long as you do not have anything else that could be cross contaminated. Raw veg, fruits etc. this Is poultry.

 

[okiej]

I would say yes, leave uncovered.

 

[charrederhead]

I would say yes if for 4 hours and no if for 8. If your cooking at a higher temp, the skin will crisp.

Just my .02

The plan is 350ish, for crispy.

 

[ATLSean]

I cook at 325-350, never leave it in the fridge, and always get crispy skin!

 

[ATLSean]

I do use a light oil on the skin however.....

 

[charrederhead]

I cook at 325-350, never leave it in the fridge, and always get crispy skin!

Never leave it in the fridge?!