What??? Same here from working in a print shop for years. Sucks having to say "what" anytime anybody says anything to me without me being prepared to listen. But it's been so long the wife and kid are at least used to it by now. Or at least blow me off politely since I'm generally only pretending like I'm listening anyway...
Can never get my skin crispy on the smoker. Looks great but very limp (cough). Gone to smoking with the skin on then taking the skin off the breast and cutting into strips on a sheet pan in the oven and it makes kinda like chips. Cracklins kinda, but you get the heavy smoke flavor in there
Let your turkey sit thawed out and patted dry with paper towels open to the air for 24 hours in the refrigerator so the skin can dry out some before you smoke it.
I would also recommend a 12-24 hour dry brine. Just get some course sea salt and do a few gashes down to the bone on the thighs and drums and then put a decent amount on and place it in the fridge or garage or whatever. NaCl is the only spice in the cabinet that will penetrate muscle tissue...meaning it goes deep if you let it. I think they call it Blizzard of Ozz or Diary of a Madman, or some other Ozzy record. Ozzmosis maybe?
