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Talk about sweating!

Subdeacon Joe

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I thought it was going to be a picture of you almost dropping the turkey ;)



No chance. About ten years ago, maybe more, we gave up on the whole "bring the entire roasted bird to the table" thing. Now we joint it and bone out parts. Much easier to cook that way. The thighs go in, then the breasts. The wings, except maybe the wings "drumstick" go in to the soup pot along with the cut up carcass and the drumsticks (too many tendons and such to really be worth bringing to the table). No muss, no fuss.

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