Cook A Turkey In 2 Hours The Easy Way

How To Grill A Turkey in A Beer Keg

“Scoring the rind(skin)- leave the skin and fat cap on the shoulder and with a sharp knife  cut through the skin into the fat cap but not the meat. I do 3/4 – 1 inch squares kinda like xs& os ! This helps the fat render off while basting the meat to keep it moist.It also helps to make the little squares of  roasted skin crispy (crackle). think bacon!! TASTY!!!” – Greg Charchuk

Dry

Source: AULTimate OUTDOORS