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Why did you cook so high?

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Posted by jermo on December 02, 2013 at 13:52:45:

In Reply to: I thought I would show you my turkey posted by Ray Basso on November 28, 2013 at 21:10:49:

I have only done a few birds and they were brined but I was wondering why you decided to cook at such high of a temp? I cooked mine slower (maybe 240 or 50) and although it ha a tough skin the smokiness seemed to be just right. Mine were juicy and tasty so if you found a trick I am interested.

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