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In response to "Only 30 more degrees and we eat. -- nm" by Ty at Midnight

Did you cook it frozen or something? I've cooked a 20 pounder in 4 hours with a bunch of side dishes.

Maybe you should have started simpler, like cook a whole breast instead of the entire bird? Just a thought :)

Have you boiled up the giblets and the neck in preparation for making the gravy with your pan drippings?


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