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Roasting a turkey

edited 10:03PM in EggHead Forum
I have some difficulty getting a turkey to brown on top (breast side). I put the bird on a v-rack directly on the grill, cook at around 300 degrees, and the bottom browns, but after 2-3 hours the top skin is still somewhat uncooked. And if I try to turn the bird over to brown the top it's usually stuck to the v-rack. Should I put the v-rack/bird in a drip pan first, with stock or other liquid?

Comments

  • Stu,
    I usually do my birds at 325-350 and I have to put foil on them partway through the cook to stop the browning.
    TNW

    The Naked Whiz
  • Stu,
    I tried browning at 500 degrees for 30 min to brown the turkey first, then covered the breast in double layer of foil and roasted the remainder of the time at 350. If you oil the bird first, I think it produces a nicer browned skin. This is all done indirect with a drip pan of water under the bird.

  • The Naked Whiz,
    Thanks. Do you put your birds on a rack and over a drip pan or right on the grill?

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