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Turkey skin
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Comments
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grouperman,
I have been wondering the same thing. I hope someone will chime in. I did notice a few posts about chicken skin and using cornstarch and am wondering if the same holds true for turkey.[p]Looking forward to replys[p]Mike
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grouperman, I start out with the BGE at 375° and after about a half hour, or when the temp stabilizes, I lower it to 350°. I use a 15" round drip pan under the bird (on the plate setter) and put the bird directly on the grill grid. All of the skin gets crispy that way. JCA
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julie belle,[p]yesterday, i butterflied two chickens, oh! so good - question - can i butterfly a turkey - any suggestions, especially concerning size[p]mr toad
See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
grouperman, After having posted above, already am thinking that I can put two butterflied , is that the same as spatchcocked, birds on the grid and grid extenderErn
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Mike in Abita,
I have an idea I had my wife buy a whole chicken I'm going to wrap it totaly in foil and leave the top and bottom open and put it on the upright wrack and smoke it tomorrow I will let you know what happens
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grouperman,[p]Thanks. I'm looking forward to it.[p]Mike
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grouperman,
You might try air drying the bird in the fridge un-covered for 24 hours prior to your cook. [p]I would to a test run ahead of time. The holiday is not the time to be guessing.[p]Regards,
Bordello[p]
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Bordello, I air dry overnight, after brining and before the cook. JCA
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Bordello,
thanx this will give me something else to try
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J Appledog,
I'd like to know more about that whole method and the turnout
grouperman
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J Appledog,
this will be a great way to try too
grouperman
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