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Turkey: High temp or Low temp?

post #1 of 2
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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)?
post #2 of 2

I always make a whole turkey(better presentation) and I start it at 425 to brown it then turn it down to 325 after adding the stuffing to the pan and finish cooking loosely covered.

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