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First Thanksgiving with the Primo


DXM12
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A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout! FB_IMG_1480029497598.thumb.jpg.f29245572

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