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Unread 10-11-2012, 10:28 AM   #6
Mdboatbum
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Turkey and chicken:
Spatch, brine, dry on a rack in the fridge for 24 hours, smoke.

Duck and goose:
Spatch, brine, score skin, steam for 45 minutes, dry on a rack in the fridge for 24 hours, smoke.

The drying phase will help the skin crisp in both cases. The scoring and steaming for the duck and goose will render a lot of the fat.
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