Everyone loves a great turkey dinner on Thanksgiving, so make sure you give them the best tasting turkey possible! Oven baked turkey is great, but it doesnt hold a candle to a perfectly smoked turkey.
As a passionate smoker I know that one of the best parts of smoking a turkey is biting into that perfectly crispy crackling skin. There’s nothing quite like it!
However, achieving that coveted crispiness can be tricky when using the low and slow smoking method. While smoking tenderizes the meat and infuses it with flavorful smoke, it doesn’t provide the high heat needed to crisp up the skin.
But crispy skin on a smoked turkey is possible with the right techniques! In this comprehensive guide I’ll share all my tried and tested tips for getting ultra-crispy turkey skin every time you fire up your smoker.
Why Getting Crispy Skin When Smoking is Difficult
Let’s first look at why smoking often results in soft, rubbery skin instead of the crispy perfection we want:
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Low, indirect heat: Smokers cook at 225-275°F, far below the high temperatures needed to render fat and crisp the skin.
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Extended cook times Long smoke sessions (30-40 minutes per pound) keep the skin moist
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Trapped moisture: Smoke, rubs, and marinades add moisture that gets trapped in the skin.
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Lack of airflow: Skin doesn’t dry out enough to get crispy.
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No direct heat source: Skin needs intense heat from flames or heating element.
While this process gives us succulent, smoky meat, it works against getting that crackling exterior we crave. But with the right preparation and technique, you can absolutely get crisp, perfect skin on your smoked turkey. Keep reading to find out how!
Prep the Bird for Crispiness
Proper preparation before smoking is crucial for crispy skin success. Follow these steps:
Dry Brine
Dry brining draws moisture out of the skin through osmosis. Dissolve 1/2 cup salt in 2 gallons of water. Submerge the thawed turkey, breast side down, for 30 minutes. Pat extremely dry.
Rub Down
Rub the skin all over with baking powder then massage in oil or butter. The baking powder dries out the skin while the fat encourages crispiness.
Air Flow
Place turkey on a roasting rack set inside a sheet pan. This exposes more skin surface to circulating air for increased moisture evaporation.
Temperature Control
Insert a probe thermometer into the thickest part of the breast. Monitor this throughout smoking so you know exactly when to finish with high heat.
Master the Smoking Process
With your turkey prepped for crispiness, it’s time to smoke. Follow these parameters for the best results:
Choose Fruit Wood
Opt for mild fruit woods like apple, cherry, or pecan. They provide subtle flavor that won’t overpower the turkey. Stronger woods can hinder crispiness.
Smoke Around 250°F
Aim for 225-250°F in your smoker, at least for the first few hours. This lower temperature gently renders fat in the skin while infusing flavor.
No Spritzing or Basting!
Adding moisture during smoking will ruin all your crispiness efforts. Avoid basting, spritzing, or pan drippings.
Finish Over 300°F
When the breast hits 150°F, increase heat to 300-375°F. The hotter temperature ensures the skin fully crisps and renders.
Cook to 165°F Breast/175°F Thighs
Continue monitoring temperature until breasts hit 165°F and thighs hit 175°F. This prevents overcooking and drying out.
Additional Crisping Tips
If your smoked turkey’s skin needs some extra crisping up, try these tactics at the very end:
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Broil for 2-5 minutes – watch closely to avoid burning.
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Grill over direct high heat for just 1-2 minutes per side.
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Oven at 450°F for 10 minutes – keep an eye to prevent charring.
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Torch skin with culinary torch, moving constantly to evenly crisp.
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Fry in oil around 400°F for 60-90 seconds – dangerous so use caution!
These quick, high heat blasts crisp the skin nicely without overcooking the meat.
Let It Rest
After smoking, let your turkey rest for at least 30 minutes. I like to tent it very loosely with foil, as tightly tenting can steam the skin. The rest allows juices to redistribute so meat stays moist.
Carving and Serving Your Smoked Turkey
Once rested, it’s finally time to carve up your masterpiece! Follow these tips:
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Carve against the grain of the breast meat for tenderness.
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Cut thighs off whole then slice each one. They pull apart more easily.
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Arrange artfully on a platter with crispy skin facing up.
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Serve immediately and relish the incredible smoke flavor and that crisp, crackling skin!
Delight your family and friends with your expertly smoked turkey with ultra crispy skin. Smoked turkey also makes incredible leftovers. Store properly in the fridge and recreate your magic crispiness when reheating individual portions.
DON’T stuff the turkey
Since this turkey is cooked / smoked at a low temperature, the cavity needs to be empty to allow that hot air to circulate through the bird. If its stuffed with dressing/stuffing, this will make the bird cook slower.
We dont want it cooking any slower than we need to at this low temperature because it could prevent the turkey from rising above the danger zone of 40-140°F in the first 3 hours or so.
When poultry is in this temperature zone, it allows bacteria to grow and multiply possibly causing food borne illness.
Now that we have the turkey brined, dried, and seasoned; its time to fire up those smokers and get to the fun part. Smoking the turkey!
If you have tried my smoked whole chicken recipe, you will see the similarities in the cooking methods. Low and slow for some smoke, then hot and fast for a nice crispy skin.
Video – How to smoke the perfect turkey
When you smoke a turkey you give it a smoky / wood flavor that you cant achieve cooking any other way. Sure, oven baked turkey is good, but a juicy smoked turkey with crispy skin is to DIE for!
This turkey is smoked low and slow for a couple hours and then the heat is turned up to get that nice crispy skin. Not only does this turkey taste fantastic, it looks just as great with a nice color to the skin and meat. This is hands down the best way to smoke a turkey.
Do THIS to Get CRISPY Turkey Skin… | HowToBBQRight Podcast Clips
FAQ
What is the secret to crispy turkey skin?
How do you get the turkey skin crispy on a Traeger?
Why is my smoked turkey skin tough?
How do you get a crispy skin on a smoked turkey?
Really, the secret to avoiding rubbery skin on smoked turkey goes hand in hand with the top tips to get a crispy skin: Keep that skin dry! Avoid using wet brines, marinades, or basting your turkey. Smoke your turkey at higher temperatures between 275-325F. Use a salty rub, or add baking powder to the mix to really dry out and crispen that skin up.
Does smoking a turkey make it crispy?
This leaves the turkey with a tough, rubbery, and chewy skin. On the other hand, smoking turkey at higher temperatures will draw out the moisture in the skin, allowing the fat to properly render, completing what’s called the Maillard reaction. All while still “slow-cooking” the turkey, leaving it moist, juicy, AND with crispy skin.
Does brining a turkey make it crisper?
The more contact with moisture the skin has, the harder it will be to achieve crisper skin. Soaking in wet brine a fresh turkey the day before a cook is a great way to add flavor and keep the meat moist, but will soften up the skin and make it that much harder to crisp up. So How Do I Keep the Skin Crispy?
How to make a crispy Turkey skin?
there are a few key things to keep in mind when trying to make a crispy turkey skin. First, start with a well-seasoned turkey. This will help to create a flavorful base for the crispy skin. Second, make sure to dry the turkey thoroughly before cooking. This will help to remove any excess moisture, which can prevent the skin from crisping up.