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Controversial Question: Roasting a Turkey with the skin off
Posted on 11/19/24 at 11:23 am
Posted on 11/19/24 at 11:23 am
My family doesn't like the skin and always takes it off even before tasting it.
I've been reading some thoughts across the internet that the skin being a barrier for overcooking is a myth (which I tend to agree with).
That said, does anyone have experience with this? The rub and seasonings basically go to waste because the skin contains most if not all of them.
A different strategy would be to leave the skin and only season under it, but that's a hassle if the skin essentially does nothing.
Thoughts?
I've been reading some thoughts across the internet that the skin being a barrier for overcooking is a myth (which I tend to agree with).
That said, does anyone have experience with this? The rub and seasonings basically go to waste because the skin contains most if not all of them.
A different strategy would be to leave the skin and only season under it, but that's a hassle if the skin essentially does nothing.
Thoughts?
16
Posted on 11/19/24 at 11:36 am to KosmoCramer
quote:
I've been reading some thoughts across the internet that the skin being a barrier for overcooking is a myth (which I tend to agree with).
This doesn't even make any sense. Go bake a skin on chicken. When you take it out, is it completely steaming? Now immediately remove the skin from the breast or leg. See how much steam comes out? That skin is trapping all of that moisture.
Posted on 11/19/24 at 11:39 am to BigBinBR
quote:
This doesn't even make any sense. Go bake a skin on chicken. When you take it out, is it completely steaming? Now immediately remove the skin from the breast or leg. See how much steam comes out? That skin is trapping all of that moisture.
The moisture that is released when you remove the skin wouldn't be retained by the bird, it would just be sitting on the surface of the meat and/or skin.
And if the purpose of the skin was to retain ambient moisture, would tenting it in foil accomplish the same purpose and still allowed for the meat to be directly seasoned?
This post was edited on 11/19/24 at 11:41 am
Posted on 11/19/24 at 11:46 am to KosmoCramer
quote:
And if the purpose of the skin was to retain ambient moisture, would tenting it in foil accomplish the same purpose and still allowed for the meat to be directly seasoned?
You really only tent because you want the skin to stay crispy. If you are just wanting to completely get rid of the skin you might as well just fully wrap the turkey in the pan and just braise it.
I know some people that use a butter soaked cheese cloth to retain moisture instead of foil, but i'm not sure how that would work without skin.
Posted on 11/19/24 at 11:49 am to BigBinBR
I'm not really worried about retaining moisture with the ambient cooking process unless someone has actual experience with removing the skin creating major issues (hence my thread).
I'm dry brining it (helps break down surface proteins and retain juices) and cooking to 150 internal (safe but allows for much less internal moisture loss than the USDA recommended 165).
I'm dry brining it (helps break down surface proteins and retain juices) and cooking to 150 internal (safe but allows for much less internal moisture loss than the USDA recommended 165).
Posted on 11/19/24 at 11:52 am to KosmoCramer
quote:
I'm not really worried about retaining moisture with the ambient cooking process unless someone has actual experience with removing the skin creating major issues (hence my thread).
I doubt many people have experience with skinning a whole turkey and then baking it.
But I am interested in seeing how it turns out. Take some pics to post for us.
Posted on 11/19/24 at 12:34 pm to KosmoCramer
quote:
My family doesn't like the skin and always takes it off even before tasting it.
Get a new family
Posted on 11/19/24 at 12:34 pm to KosmoCramer
quote:
I'm dry brining it (helps break down surface proteins and retain juices) and cooking to 150 internal (safe but allows for much less internal moisture loss than the USDA recommended 165).
If you do this, I wouldn’t think any additional outside seasonings you use are going to really contribute much to the overall flavor, whether on top of the skin, under the skin, or on top of a skinless cooked bird. I just think you are going to get a really dry outside layer of meat, even if what’s below that retains good juices, if you try to cook the whole time skinless.
Posted on 11/19/24 at 12:51 pm to KosmoCramer
you will lose the subcutaneous fat and the white meat will definitely dry out. It’s hard to dry out dark meat so I’m guessing it would be Ok
Posted on 11/19/24 at 1:01 pm to KosmoCramer
Well plenty of bbq places especially in Texas have mastered smoking Turkey breast without skin. It’s fricking juicy and awesome. I don’t see why the same can’t be accomplished in an oven.
Have a good meat prope thermometer and don’t over cook it.
ETA: I would wrap with foil and butter to finish. Also I would not take it to 165. 155 to 160 at most.
Have a good meat prope thermometer and don’t over cook it.
ETA: I would wrap with foil and butter to finish. Also I would not take it to 165. 155 to 160 at most.
This post was edited on 11/19/24 at 1:07 pm
Posted on 11/19/24 at 1:12 pm to KosmoCramer
quote:
Roasting a Turkey with the skin off
Posted on 11/19/24 at 1:44 pm to Mister Bigfish
quote:
ETA: I would wrap with foil and butter to finish. Also I would not take it to 165. 155 to 160 at most.
I'm going to 150 max
Posted on 11/19/24 at 1:58 pm to KosmoCramer
quote:
I'm going to 150 max
The problem with that temp is the dark meat. At least for when on the smoker. I like to cook the dark meat to a higher temp while it will be safe to eat at the lower temps I find the mouth feel is better at higher temps where more of the intermuscular fat is rendered.
Posted on 11/19/24 at 2:20 pm to KosmoCramer
I think anyone doing this is a heathen, and if my Grannie were still alive she’d beat them with her wooden rolling pin.
Posted on 11/19/24 at 2:26 pm to KosmoCramer
How about just cook the damn thing normal and tell your weird arse yankee kinfolk to keep pulling the skin off.
Posted on 11/19/24 at 2:56 pm to KosmoCramer
quote:
A different strategy would be to leave the skin and only season under it, but that's a hassle if the skin essentially does nothing.
I do this with a compound butter of herbs and seasonings. I gnetly lift the skin and apply the butter underneath and on top. It's the best way to season a turkey
Posted on 11/19/24 at 3:19 pm to Mister Bigfish
quote:
Well plenty of bbq places especially in Texas have mastered smoking Turkey breast without skin. It’s fricking juicy and awesome. I don’t see why the same can’t be accomplished in an oven.
I'd love some more insight into this if anyone has any.
Posted on 11/19/24 at 3:24 pm to KosmoCramer
quote:
Thoughts?
If I am smoking chicken or turkey for gumbo i remove the skin pre-cook or pre-brine if I do a water brine
If I am serving it as the main item like for Thanksgiving I keep skin on.
Even when cooking with skin off there is not an issue with dry meat.
Frying I’d absolutely keep skin on
Posted on 11/19/24 at 3:24 pm to KosmoCramer
I would not try it myself. My wife loves the skin, But I would like to see/hear your results of trying this. Putting the seasoning directly on the meat doesn't sound like a bad idea.
Posted on 11/19/24 at 4:07 pm to KosmoCramer
No way in hell I'm roasting a bird with the skin off.
If you feel you must compromise, wrap the damn bird in bacon and roast it like that. If they won't eat the bacon, toss them out the house because they must be communists or some other malcontent.
If you feel you must compromise, wrap the damn bird in bacon and roast it like that. If they won't eat the bacon, toss them out the house because they must be communists or some other malcontent.
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