Piercing the skin on turkey

glc203

One trick I’ve learned on chicken is piercing the skin a few places on the breast and thighs, particularly when I rotisserie. Does the same apply to turkey? Or does the skin react differently when cooked? I plan to spatchcock a 14 lb on the Egg at 325 and will likely use a herbed mayo slather. 

TWags15

What does piercing do? I’ve done some birds using different techniques and haven’t come across anyone piercing the skin. Super curious!

glc203

TWags15 said:

What does piercing do? I’ve done some birds using different techniques and haven’t come across anyone piercing the skin. Super curious!

I’ve noticed on chicken the skin doesn’t burn or shrink as much as the fat renders more evenly. 

Mark_B_Good

I don't ever pierce the skin, except with my therma pen to probe internal. I like the skin nice and crispy.

Thatgrimguy

I like to pierce the bottom of where the thigh skin is so it drains instead of pooling but that's all

MaskedMarvel

I’m rubbing so much butter and spices between the skin and the meat, piercing isn’t really needed.. 

Langner91

MaskedMarvel said:

I’m rubbing so much butter and spices between the skin and the meat, piercing isn’t really needed.. 

I dated a girl that told me the same thing, once!  She was Freaky with a capital F!