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A couple Thanksgivings ago, we ended up cooking our turkey, can't recall the weight, overnight at about 125-175 degrees. We thought that the low temp would keep the meat from drying out. Boy were we right. It was perfect. Moist, hot, just perfect. However, after the fact, my wife picked up...

First post here, nice to see so many good topics on the forums so far. I hope I got an okay section for this topic since it is really general. I'm always having a hard time getting my food to have additional flavor. It doesn't seem to matter whether it is a steak, chicken, or a pasta, I can...