Here is what I do. We have a couple of electric roasters at our office. I have my turkey breasts wrapped in foil and put in fridge since pulling them off the egg the night before. I put them in the roasters with a little water in the bottom of the pan. That smoked turkey smell gets everybody stirred up the few hours before lunch. They are hot coming out of that roaster. Then slice and serve and obsorb all the compliments ;-) The previous poster is right about the skin; not a problem since the meat is awesome by itself.
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