So, I've been having some issues getting enough smoke flavor on my bird which means that I won't opt for the common skin-solution of smoking at 300-350. In the past, I've just finished in the oven and that's been ok.
Has anyone tried firing up the grill and throwing the turkey skin down for a few minutes and crisping the skin that way? Or, is that too much work to do what an oven can do without wasting a bunch of charcoal?
What about pulling the water bowl for the last half hour and moving the turkey to a lower rack? (I have a WSM 14.5)
I always brine overnight, spatchcock, and then let the skin air dry in the fridge for 24 hours.