re: Controversial Question: Roasting a Turkey with the skin off

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How about just cook the damn thing normal and tell your weird arse yankee kinfolk to keep pulling the skin off.

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I understand I asked about a non-typical question, but this is unnecessary.

Hope you have a lovely Thanksgiving

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always takes it off even before tasting it.

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1a. Are you getting a good crispy skin? If it ain't crispy then adjust your cook

1b. How are you slicing the turkey? If there's more than a couple pieces (besides legs and wings) with so much skin that the first thing they do is take the skin off then maybe your carving technique could use some work

We spend TG with my in-laws, they only like white meat & they don't like skin. I like smoking turkey to add more flavor.

Heres my method for two deboned turkey breast lobes.

1.5% dry brine for 24 hours in a sealed bag with a base bbq rub. You need to know the salt content to do the math right or just have familiarity with your rub.

Just before they go on the smoker, coat them with more rub and mayonnaise.

Smoke @250 for about 15minutes/#, spritzing to keep the flesh from drying out. Wrap and put in cooler once they hit 145 and let them carry over. Slice and serve within 2 hours.

Not a good idea.

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My family doesn't like the skin and always takes it off even before tasting it.

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Then just cook your turkey as you always do and let them continue to take the skin off.

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Any carving suggestions? I am uniquely fricking terrible at it.

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So was I. I pretty much follow this guy, but I do take the dark meat off the legs when the legs are really big just so we have more dark meat available.

This method was so much easier than what I'd been doing and what I was doing I wasn't doing well.