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Yummmy! The flavors of this recipe are really special, but the best part is that the meat actually soaks those flavors up so you can taste it in every bite! I used this recipe with just a turkey breat rather than a whole turkey so I made half the rub and didn't quite use it all. I did rub it 3 days before cooking which I think was the perfect amount of time. I added some of the rosemary to the rub mixture and also tucked the sprigs under the breast while it was cooking since I didn't have the cavity to stuff it in. As for the temp, for a whole turkey you want to take the temp in the thigh and make sure it's at 180. For a breast a temp of 165 is all you need. I like to take mine out about 5 degrees lower and let it come up to temp out of the oven to avaoid overcooking.

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Chef Jean December 31, 2009
Dry-Cured Rosemary Turkey