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Turkey: High temp or Low temp?

598 views 1 reply 2 participants last post by  maryb 
#1 ·
When cooking a turkey (I cook it in parts and brine it), is a juicier product yielded via a high cooking temperature and a shorter cooking time (e.g. 400 degrees) or a lower cooking temperature and a longer cooking time (e.g. 275 degrees)?
 
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