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My turkey is always too dry. Someone told me that if I cooked the legs/thighs separate from the breast I'd have a moister turkey. Is this true? Is there a work-around so that I can roast the whole bird at once?
CHOW Senior Food Editor Jill Santopietro smartly advises people not to buy equipment they won't use regularly. A meat mallet is just such a piece of equipment.
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