Originally Posted by malibulvr
Does anyone cover the bird with foil to keep the skin from burning or shouldn't I worry about that? I do want a nice crisp skin but don't want to overdue it.
If youve got it over indirect heat you shouldn't have to worry about foiling it. I've done a dozen or so turkeys on the kettle and never had any black skin.
Traeger lil Tex, 2 Weber 22.5", UDS
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