Getting A Golden Color On Your Turkey

Getting A Golden Color On Your Turkey

Follow these tips if you are halfway to three quarters of the way through your cook. Once your turkey reaches 165 degrees it is done cooking and it is too late at that point to adjust the color of the turkey.

If the turkey has too much color:

  • Keep the cheesecloth on the full time
  • Protect the parts of the turkey that are getting to dark by wrapping aluminum foil around them
  • Darkness will occur if you use woods, which is why we recommend using a cheesecloth
  • If you cooked your turkey too quickly it will also become darker so always pay attention to time and temp
  • A darker turkey does not mean that it is dry or burnt especially if you are using woods for flavor and aroma

If the turkey is too light…

  • Add another coating of olive oil to the turkey, this should help caramelize the skin
  • Turn the heat up by opening the top vent up an additional quarter of the way or if you are using gas, adjust your knobs to help the grill climb to 375-400 degrees. The higher temps will help speed up the caramelization process. 

What are your thoughts? (1)


Mark G

Can I grilltwo 14 lb birds on a 18.5" smoky mountain? If so, I want to run heat at 325 degrees, do you have any advise for doing this?


Kevin Kolman

Yes you can run two 14 pounders. You could do a 20 plus bird if you wanted. I would start with all the vents open. About 3/4 of a chimney of unlit charcoal and dump about 1/2 a chimney of lit coals on the unlit. Keep the smoker in 3 pieces and after you dump the charcoal keep the unit apart for 10 minutes. Put the smoker together and then and then add about 2 liters of water. The top vent should be all the way open. Preheat 10 minutes and you should be good. Let me know if you need anything else here or on Facebook and Twitter at Kevin Kolman's backyard and always Grill and Smoke on!!


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