Spatchcocked turkey in a rubber suit.

[Okie Sawbones]

• Brined the turkey in a standard brine for 24 hours.
• Rinsed and dried.
• Spatchcocked.
• Injected with Creole butter.
• Rubbed lightly with oil and generous Yardbird rub.
• Smoked in the Primo XL at 325 degrees for 2.5 hours.
• Breasts 165, Thighs 182.

The meat was juicy, nicely smoked, spicy, simply delicious. We never eat the skin, which is a good thing. You could have used it as a trampoline cover -- very rubbery.

The Primo manual said to turn the bird skin side down, crank up the heat to 500, and cook for the last 20 minutes of the cook to give a roasted effect to the skin. Has anyone here tried that? Effect? Thanks.

 

[dwfisk]

If you don't eat the skin then it is not a big deal, but I think I'm starting to figure out skin side down and a good buttery baste on the up-side gives you crispy skin and moist meat, at least the last couple that way worked pretty good.

Edit: entire cook skin sde down, 325*, Weber 26.75 OGT.

 

[dport7]

Sound like most of my bird cooks, just cant get the skin right.

 

[SmittyJonz]

I don't eat the skin so don't matter on mine but 325-350 usually crisps it- rub skin with Extra Virgin Olive Oil just before putting on Smoker.

 

[Bludawg]

I always cook spatchcock birds skin side down reason being once the skin is set it essentially becomes a cook pot so the bird cooks in its own juices. IMO the skin is the best part on a bird if it is cooked right.

 

[Okie Sawbones]

Did the oil. I'll give the skin side down/high heat a try next time if we have company. With just us, no big deal.

 

[Fwismoker]

I go 350 on my mini, jumbo mini and UDS for all my birds and the skin is ALWAYS crisp.

 

[bbqgeekess]

If you don't eat the skin try removing it and do a nice low and slow on it so it can absorb tons of smoky flavor

 

[Dr. Trout Bum]

I think your temp is too low for crispy skin. I'd go 350 to 375.

 

[aawa]

3 things I do to ensure a nice crispy skin.

1. Allow the poultry to completely drain and then place it on a drying rack and sheet try in the fridge to allow the skin to completely dry out. You can do anywhere between 3-8hours.

2. I rub the outside of the skin with olive oil, and then I put a thin layer of butter under the sin. This will help retain moisture in the bird, and I believe that it helps render and sizzle out the fat under the skin.

3. I cook at 325-350 degrees.

Here is the bird I did Saturday and this is how it turned out.

 

[tpope]

We use the skin in with the bones for making stock.

 

[Okie Sawbones]

I think your temp is too low for crispy skin. I'd go 350 to 375.

I think so...

 

[Okie Sawbones]

aawa, nice looking bird! :thumb:

 

[aawa]

aawa, nice looking bird! :thumb:

Thanks.

I believe that anything over 300 will work on crisping the skin up. I believe that drying out the skin for several hours really helps in the processes.

 

[93vpmod]

Okie I thought This was gonna be another joke...

Glad the bird was good, keep working on your skin!

 

[J-Rod]

Dude the title of your thread and the trampoline cover comment had me dying laughing! Thanks I needed it after a long Monday. I agree with the others on ramping up the temps, hell hit 400 if you can. I've been doing chicken wings in the oven at 400* lately(I know I know) to make buffalo wings and I've been having delicious results. Crispy, fried-like texture and perfectly cooked inside. I know I'll get chit from some folks for cooking them in the oven, but sometimes I just want some standard buffalo wings man.