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by snarf21
1671 days ago
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The key is to do a dry brine with just salt at least over night. Rinse and dry afterwards. Keep foil over the breasts except for a short period of time to brown the skin. People also tend to cook it until it is dead. Use a thermometer but remember that the temperature will carry. Then let the turkey sit for at least an hour under foil and a towel. Perfect every time. |
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