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Roasting a turkey

edited November -1 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?

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