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Turkey skin splitting

d9 Posts: 6
edited September 2011 in Poultry
Hey I just bought a vertical turkey roaster thing for the BGE and gave it a try, no
brine, patted the skin dry, oiled it and sprinkled it with Emerald's Essence,
put it on the plate setter in a pan of turkey broth with onions, garlic,
rosemary, and a Sam Adams lager after I soaked the apple chips in it. It tastes
awesome but the appearance is BAD... the skin split and it looked like it had
been kicked around a bit.

So what is the secret to keeping the skin from
? As we all know the presentation is
part of the meal and while it tasted great it looked terrible.

Also did stuffed jalapeños in the BGE rack that
I got at the same time as the vertical roaster, I have another comment, but not
here. The core tool is great but the rack holes are way to small.

So do tell, how do I keep the skin from splitting
and ruining the presentation?