Once you’ve perfected the art of smoking a turkey so that the meat is delicious and tender, the real challenge lies in getting the outer layer just right. A smoked turkey with crispy skin is always the goal, and yet, it’s incredibly difficult.
That’s why we’ve put together this quick guide on how to get crispy skin on smoked turkey so you can really impress your guests at your next dinner party or holiday meal.
From brining techniques to choosing the right wood, temperature, cook time, and the final burst of heat where the magic happens - we’ll cover everything you need to know.
Just know this, though - we’ve already done the hard work of slow-smoking a turkey to perfection with deliciously crispy skin!
You can buy smoked turkey online here at Mahogany Smoked Meats to save hours of time and a whole lot of stress, all while ensuring you serve your guests the perfect meal. Just warm and enjoy, it’s really that easy!
Taste the difference yourself today and see what keeps our customers coming back for more.
Why Cooking a Smoked Turkey With Crispy Skin is So Difficult
Achieving crispy skin on a turkey is the ever-elusive goal anyone has when trying to smoke a turkey. Even those who have been smoking meats for years find it difficult.
While it’s become second nature to us at Mahogany Smoked Meats and we don’t even have to think about it, that’s only because we’ve been smoking meats for more than 100 years!
The reason it’s such a challenge is that smoking typically involves cooking the turkey at low temperatures over an extended period, which is ideal for infusing the meat with deep, smoky flavors and keeping it moist.
But while these low temperatures are perfect for tenderizing the meat and developing rich flavors, they don’t create the high, direct heat needed to render fat and crisp up the skin.
The smoking process often retains moisture in the skin, preventing it from drying out and crisping up as it would under higher heat conditions like roasting or grilling.
Even applying certain rubs or marinades can add to the moisture content of the skin, making it even more difficult to get a smoked turkey with crispy skin.
The result is that while the turkey may be succulent and flavorful, the skin can often remain soft, rubbery, and far from the golden, crackling finish that many diners desire.
The last thing you want to do is make the mistake of turning up the heat, thinking it’s the answer to crisping up that outer layer. This can lead to drying the bird out - so while your turkey might have a delightful crisp, it gives way to a difficult to chew bite.
The good news? We’ll walk you through how to get crispy skin on smoked turkey every time below.
How to Get Crispy Skin on Smoked Turkey
Whether you’re trying to create the ultimate Thanksgiving feast or you want to serve up a delicious smoked turkey for friends and family just because, here’s how to get that elusive smoked turkey with crispy skin.
What You’ll Need
There are a few things you’ll need for this process, most notably, a fresh turkey with the skin still on it. Gather these additional supplies and ingredients as well:
- Dry Brine Ingredients: Salt, sugar, herbs, and spices.
- Paper Towels: For patting the turkey dry.
- Olive Oil or Butter: To help the skin crisp up.
- Wood Chips: Apple, hickory, or cherry wood are excellent choices.
- Thermometer: To monitor internal temperature.
- Oven or Grill: For the final burst of high heat.
- Foil or Butcher Paper: Optional, for wrapping if needed during resting.
Different Brining Techniques to Try
Brining is where you’ll actually add the flavor to your turkey, making it one of the most important steps in the process. There are two different methods you can use - dry brining or wet brining.
For a dry brine, you’ll rub the turkey with a mixture of salt, sugar, and spices and let it rest uncovered in the fridge for 24-48 hours. This draws out moisture from the skin while seasoning the turkey, setting the stage for that much-desired crispiness.
We suggest a dry brine if you’re seeking a smoked turkey with crispy skin. While wet brining (soaking the turkey in a saltwater solution) can also flavor and tenderize the meat, it tends to add moisture to the skin, making it harder to achieve crispiness.
If you do prefer wet brining, though, just make sure you dry the turkey thoroughly before smoking and consider using a fan in the fridge to help the skin dry out.
Choosing the Right Wood for Smoking Turkey
Just like you need to choose the best wood for smoking turkey, you need the right variety for smoking turkey. There are a wide range of options at your disposal, each with its own unique characteristics:
- Applewood: Provides a slightly sweet, mild flavor that complements poultry well.
- Hickory: Offers a stronger, more robust flavor, but be careful not to over-smoke, as it can turn bitter.
- Cherry Wood: Adds a subtle, sweet flavor and a rich color to the skin.
Whatever you do, steer clear of overly resinous woods like pine or cedar, which can impart an unpleasant taste and make it more challenging to achieve crispy skin.
Here at Mahogany Smoked Meats, we use fallen mahogany logs (as our name suggests) because they impart a one-of-a-kind flavor. We’re the only smokehouse in the nation that uses mahogany this way, so you’ll have to try one of our meats to taste what a difference it can make!
Temperature and Cook Time
Again - just like with how long to dehydrate jerky in a smoker and the jerky dehydrator temp itself, these two factors will play a massive role in how your smoked turkey turns out. The goal is always to go low and slow, even though you want a smoked turkey with crispy skin.
We suggest starting at about 225°F and giving the bird 30-40 minutes per pound. For example, a 12-pound turkey might take around 6 to 8 hours at this stage. When the turkey reaches an internal temperature of around 145°F, increase the heat to 375-400°F.
This final high-heat stage is where you actually get the crispy skin smoked turkey. It should take another 30 to 60 minutes, depending on the size of the turkey and your specific smoker or oven.
Always monitor the internal temperature closely throughout the entire smoking process. It should reach 165°F in the thickest part of the breast and 175°F in the thigh to ensure it is fully cooked and safe to eat.
Avoid Basting the Bird
The traditional approach to preparing turkey involves basting the bird, as this adds a delicious flavor. It also keeps the meat moist - which can be a good and bad thing.
In the case of getting a crispy skin smoked turkey, it does more harm than good. Instead, rely on the initial preparation—like the dry brine—to keep your turkey juicy without the need for basting.
A Final Burst of Heat
Hopefully these tips on how to get crispy skin on smoked turkey help you prepare your bird to perfection. But if at this point you’re still not satisfied with the outer layer, you can apply a final burst of heat in the oven or on a grill.
Place the turkey in a preheated oven at 425°F for about 10-15 minutes. Keep a close eye on it to prevent burning. This last step will help achieve that coveted crispy skin without overcooking the meat.
Just remember, it’s a fine line between getting that coveted crispy skin on your smoked turkey and drying the bird out. It’s better to have a little less crisp and still keep the meat tender and moist, at least in our opinion.
Resting Time
At this point it’s time to let the turkey rest uncovered so the juices can redistribute throughout the bird, resulting in an even, juicy turkey. How long you let turkey rest can make a big difference in the final product, so give it about 20-30 minutes.
While some suggest covering the turkey while it rests, this can create a steam effect that causes the skin to soften - so we don’t suggest this approach.
Serving Suggestions
Now it’s just a matter of carving up the turkey and serving it to your guests! Classic sides like stuffing, cranberry sauce, and roasted vegetables are always a hit.
But if you’re looking for a twist that brings out the smokey flavor of your turkey, try grilled corn, a fresh herb salad, or even a tangy barbecue sauce. There are no right or wrong answers here!
We’ve Already Done the Hard Work of Smoking a Turkey With Crispy Skin - Order Yours Today!
There you have it, how to get crispy skin on smoked turkey! We hope this guide helps you achieve that coveted crispy skin smoked turkey you’re after.
You can find additional resources on reheating a smoked turkey or how long is smoked turkey good for in our blog. Or, you can save yourself a ton of time and stress while guaranteeing perfection by shopping for smoked turkey here at Mahogany Smoked Meats.
We have been slow-smoking meats to perfection since 1922 using a deep pit method with fallen mahogany logs, resulting in a delicious bird every time - and tantalizing flavors you won’t find anywhere else.
The turkey will arrive at your doorstep ready to be warmed and enjoyed - so you can spend more time relaxing, entertaining guests, or preparing side dishes.
Smoked turkey with crispy skin is just one of the many meats we have in store for you, too. Browse our full catalog below and see for yourself how much easier and tastier mealtime can be!
- Buy smoked bacon online
- Buy Canadian bacon online
- Buy smoked bone-in ham online
- Buy smoked boneless ham online
- Buy smoked sausages online
- Buy smoked pork chops online
Still not convinced? Your purchase is protected by our satisfaction guarantee. If you don’t love your turkey, we’ll make it right. Simple as that! Place your order today and see what keeps our customers coming back for more.
Bringing Our Smoked Turkey Crispy Skin Guide to a Close
Achieving a crispy skin smoked turkey requires careful attention to temperature, cooking time, and preparation techniques like brining. While it’s not an easy feat, you know how to get crispy skin on smoked turkey after reading this guide!
Find more tips on how to reheat pork chops, how to smoke ham steaks, how long do pork chops last in the freezer, how long to cook boneless ham per pound, how to cook smoked sausages, how to smoke beef jerky, or how to cook a bone-in smoked ham in our blog.
Better yet, save yourself the hassle of trying to cook a smoked turkey with crispy skin and skip to the good part - enjoying a delicious, perfectly smoked meal with loved ones. Order today at Mahogany Smoked Meats where we’ve been at it since 1922.
