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I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
I know without our fans and the devotion of our fans we wouldn't be here. I don't mean to put them down, but I'm just stating a fact that it is hard to play to people that see you all the time and it takes a lot of fun out of it in some ways.
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