Quote:
Originally Posted by Twistys Tim
I am going to do the turkey for easter on the Q with the beer can. It is the only way to go from now on...
The key to making it extra tasty, is to poor boiling hot water over the bird (both sides) before seasoning -- this makes the skin go ULTRA crispy (like Peking duck), and keeps all the moisture inside.
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I would still stick with a brine even if you do either of the above.
Will not argue the moisture staying on inside due to crispy skin issue, and hitting it with boiling water is one way. May want to look into proper skin lacerations to allow the fat to slowly leave the bird, or you could really amp it all up and brine, then steam whole bird (flavorful liquid would just boost it) which will render the fat, pat it dry, season up skin and quick or slow cook it to crisp the skin.