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Old 02-10-2007, 04:18 PM   #11
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Yeah Vera, I generally allow for 5 extra degrees from carry over cooking. I have been urned before by hoping for more. I will pull it out at 160 and let it sit for at least 15 minutes (uncovered). I will be using a probe thermometer so I will not need to wait for the temp to register.
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Old 02-10-2007, 04:24 PM   #12
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sounds yummy, geebs. gosh, can't remember last time I had turkey.
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Old 02-10-2007, 04:26 PM   #13
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Well come on by MB. Alix is on her way and my invitation extends to you as well forever.
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Old 02-10-2007, 04:28 PM   #14
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Thanks. You are so good at taking a hint!
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Old 02-10-2007, 06:25 PM   #15
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Last weekend I made a turkey, though roasted in the oven, and heated it to about 175 and it was perfect. I didn't take the temp after it sat but just as I took it out. Mybe it did raise a little more butI thought it was great. Not too juicy, not too dry, just right. Good luck and I hope you enjoy!
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Old 02-10-2007, 07:07 PM   #16
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Thanks guys. Well the turkey was a success. It was amazingly juicy and tender. The only thing I would do different next time is I would not use the dry rub, or if I did I would take the time to put it under the skin. The rub got a bit too dark. It was a second and a half away from being burnt.

I also used my electric knife for the first time. I have had that thing for almost 4 years and never even took it out of the box. It worked like a charm.
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