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N Central IA | I also use the dry method, I just rub whatever seasoning you like under the skin around the breast area let sit over night, put on smoker, (can also use the oven) at about 250-300 until 160 and let sit a bit before cutting, will be the most tender and moist turkey. I manly do the turkey breast any more because this works so good, not the whole turkey, I keep getting asked to do the thanksgiving turkey so must be working. | |
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salt brine turkey
