Turkey skin bust open?

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Meat Mopper
Original poster
Mar 22, 2008
Southaven, MS
I'm smoking an 18 pound turkey on my Brinkmann Smoke N Pro (horizontal offset) with temps 275-325 (its very windy and snowing).  I went to rotate the bird and noticed a few places on the breast where the skin has busted open.  I brined this bird for +-18 hours in Slaughterhouse.  Anyone had this happen before?  Any idea why or how to prevent?  I'm sure the bird will still be tasty, but this ruins presentation.

I have it happen every once in-awhile. I chalk it up to thin skin. I could be wayyyyy off base but that's what i think it is, the thin skin shrinking as it cooks, and splitting. I have taken tooth picks and kinda stitched the splits up so the meat don't dry out. Hope that helps you out.
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