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Quote:
Originally Posted by Father'sDaughter
Look good. I used to do it this way when I cooked turkeys indoors. Next time try putting your pan of stuffing/dressing under it to catch the drippings.
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My little loaf pan of stuffing got a trench dug out down the middle and all of the drippings was poured into it.
The turkey is out it took about 1 1/2 hours to cook.
I pulled it at 150 and it climbed to 161 and started dropping.
The dark meat went to around 170.
So far all of the dark meat is light pink but not salty.
Worth
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