I gave MassJester the suggestion a while ago. We've done a lot of chickens and a number of
turkeys that way. I think sometimes we get carried away trying to see how much we can to some of our
food and forget how good things are when we do it the simple way.

It was done in just under 2.5 hours.

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