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Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Nov 24, 2011 in Food Network Community Toolbox on

It was very good! The only problem I had with it was that it came out a little under done in the very center. I would have gone to 160 degrees instead.

I used an electric knife to cut the backbone out and it worked like a charm!""

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