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Piercing the skin on turkey

glc203glc203 Posts: 44
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. 


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