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Unread 11-21-2012, 04:19 PM   #9
slackdogbbq
On the road to being a farker

 
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Join Date: 07-09-09
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The last couple of years I have cooked the bird on Sunday before Thanksgiving and then cut breasts off the bone in one large chunk and remove the dark meat as well then into food saver bag. Loses very little moisture this way.

I do let the meat sit in the fridge for a couple of hours so the food saver does not suck the juice out like it does when meat is still warn.
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