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crispy turkey skin?

lvsmokinlvsmokin Posts: 15
edited November 2011 in EggHead Forum
So, I'm gonna do a pre run on the Thanksgiving turkey.  I'm thinking of brining it for 24 hours and then season it, then cook indirect at 325, breast up in a rack.  I want the skin to be crispy.  I have heard that there are some tricks out there for chicken but have never tried any of them. Is there anything i should try different than this, or are there any suggestions out there?  Thanks for the tips.


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