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Juicy Thanksgiving Turkey

Reviewed: Nov. 23, 2012
After 40 years of cooking turkeys, I will never use another recipe again! I rubbed in the spices as given, but then stuffed the turkey as I normally would. I then rubbed olive oil and kosher salt on the outside of the turkey before covering it with the chicken broth and champaign. I covered it with foil as directed, but let the 16.5 lb turkey bake for 4 hrs before uncovering it for the last hour. It was perfect and the white meat melted in your mouth!
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