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Homestyle Turkey, the Michigander Way
March 27, 2005

This recipe turned out great! I added 1 tsp. garlic powder to the water along with the bouillon, parsley and onion. Put fresh rosemary under the breast skin with the butter. Also placed a quartered lemon and quartered onion inside the cavity. Used a 12 lb. bird as recommended and it was done in 3 hours. Allowed it to rest 20 minutes before carving. Be sure to spray the foil with cookong spray.

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