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Finally, a make-ahead turkey thatap ready to travel

There are times when you need a killer make-ahead turkey recipe, and I’ve found the way

Make-ahead roast turkey. This spatchcocked bird — roasted at a high temperature a few days before, then cooked low and slow before serving — is notable for its crispy skin and tender meat. Food styled by Maggie Ruggiero. (Bobbi Lin, The New York Times)
Make-ahead roast turkey. This spatchcocked bird — roasted at a high temperature a few days before, then cooked low and slow before serving — is notable for its crispy skin and tender meat. Food styled by Maggie Ruggiero. (Bobbi Lin, The New York Times)
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By | wordpress@medianewsgroup.com
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The puzzle I had to solve was not only how to do this without drying out the breast or making everything soggy, but also how to make it truly delicious.
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