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Turducken

Was thinking of doing one for Thanksgiving so did a trial run (it was a Turken, no duck). The inside parts were really good, but the outer parts like the turkey breast got a little dry, probably from the long cooking to get the insides up tp temp (4 hours @ 300. 1 hour at 325).

I smeared it with butter before cooking. The turkey and chicken were both brined. Stuffings were cornbread andouille and wild rice cranberry walnut. If I could solve the dry outer parts problem, it would be a go for T-day. Any suggestions?

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