I can’t remember whose suggestion it was, but someone recently posted that to get poultry skin crisp, butter the skin before cooking. This was excellent advice.

I tamped dry the skin, buttered liberally, and salted lightly. I used the plate setter legs up with a raised grid. I put an aluminum foil pan on the lower grid, and filled with a couple of cups of wine, with the Large stabilized at 325.

I have cooked larger birds using Mad Max’s technique described on NakedWhiz, but decided to try this method since it is easy, and since the smaller turkey fits on the raised grid. It was remarkably good; probably one of the best turkeys I have ever had. I don’t really eat the skin, but my wife is fairly discerning. She claims this was delicious crispy skin, and I was relieved to learn that the Egg can produce chicken/turkey with skin that passes her crispiness requirements.

Mark