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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]I don't think it's that hard. Mine turned out incredible this year.. 1. Brine 2. Stuff 3. Cook breast side down for 60% of the time 4. Flip over and finish. This process creates the most juicy moist breast meat there is. I have follow the USDA guidelines. That’s how you end up with a dry bird. Anything that sits at 150 for 3.8 min or longer is fully cooked. As a matter of fact it's pastueized at that point. I pull my bird out at 150 and let it rest. It gets to 154. [/quote]
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