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Old 11-13-2011, 01:13 PM   #13
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Join Date: 06-22-11
Location: chula vista, ca

The problem with most people when they cook turkey is that their internal temp is too high when they take it out.

Take the bird out when it is 150 in the breast and you will have a juicer bird.

When it rests it will rise and be perfect.

If you take it out at 160 it may get dry after resting.
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