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One thing I've found works great is to lay a sheet of cheese cloth over the bird until the last hour or so. It keeps the basting juices on the bird. The last hour take the lid off the roasting pan and brown the skin at a higher temp. And always chop up onions, carrots and celery and place under the turkey from the beginning.
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If you're wringing your hands you can't roll up your shirt sleeves.
Stangers have the best candy.
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