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Michigan. | Whatever ya do, grill, Smoke, old school oven, with or without jabbing needles into it..
Brine that bird for 6 hours or so before hand.
Justa couple tbsp. of plain old salt in plain old water, in a plain old clean bucket.
Makes a world of difference, and costs only a couple pennies.;)
My vote is to brine, rub with herbs d' provenance and chuck it in the smoker with Sassafrass and apple chips.
Best of luck to ya, any way ya go!! | |
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turkey help
