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Restaurants & Bars

Thanksgiving reflection

mpaull | Dec 1, 2013 09:55 PM

I ordered a Willie Bird turkey from Harvey Guss' Meats. Absolutely the best turkey I've ever cooked, been doing it for twenty years. What a great place to purchase from.

Dry brined and spatchcocked it, put it on a bed of stuffing, 450 then 350 for about three hours. Half way through I removed the stuffing (to not burn) and separated the legs from the breast. Amazing.

Most years I look for some new method or recipe. I'm finished looking.

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