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Subject:  Re: Turkey Easy Date:  12/2/2019  8:48 AM
Author:  alstroemeria Number:  56479 of 56595

Some years ago, maybe 10 or so, I learned about cooking a turkey upside down for the first 1/3 of the cooking time (1/2 is a wee bit too long). THis melts the bottom fat into the meat. Then flip over to crisp the top skin. No basting or covering needed, although flipping the bird(!) is a trick in itself.
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