Beer Beer Beer

Looking for Smoked Turkey with Crispy Skin? Try Adding a Torch



If you smoked a turkey this Thanksgiving, you probably ended up with what's been on my plate in the past: a juicy, flavorful bird with skin as supple as rubber bands. So in an attempt to avoid that this year, I tried a new trick: After the bird hit 165 degrees, I pulled it out of the smoker and hit it with a crème brûlée torch.

The results were, at the least, fun to watch. The skin fissured and split as it

carmelized. Little geysers of juice shot out. And skin the color of

honey darkened to a golden brown, with charred bits here and there.



In the end, it

was better, but it still didn't result in a crispy skin like you

get from baking the bird.

 

Next time I'll make two additions to this

first try: Instead of my wimpy kitchen torch, it's time to upgrade to a

full-on welder's torch. Then I'll flame the sucker before putting it in

the smoker. Maybe then the skin won't end up pushed into the corner of

plates with the remnants of the cranberry sauce.




KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Eric Barton
Contact: Eric Barton