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Reply to "I don’t understand why anyone roasts a whole turkey without cutting it up first. "
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[quote=Anonymous][quote=Anonymous]Spatchcocking or cutting up a raw turkey sounds way more complicated and stressful than a dry brine, throwing some lemons and onions into the cavity, and simply roasting. Later, I turn the carcass into stock.[/quote] You can still turn the carcass into stock if you cut it up. [/quote]
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