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Reviewed Good Eats Roast Turkey

Dec 1, 2012 in Food Network Community Toolbox on

I'm very conflicted! I would absolutely use Alton's brine again, since it made the meat so flavorful, and the aromatics in the cavity were wonderful. But I take issue with the cooking time. I will grant that the recipe calls for a frozen turkey, and ours was a local fresh bird. But in spite of timing it exactly and hitting the recommended 161"

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