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November Turkey

Every November I usually buy one fresh turkey to carve, freeze and eat during the following year. Frozen turkeys are much cheaper so last year I purchased one and cut it into quarters with a Sawzall. Today I cooked one portion and it turned out very good. Platesetter, legs up, drip pan, grid. 275 F dome for approximately four hours. Moist and very flavorful!imageimageimage
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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