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See below for adjusted cook times for different turkey weights, and quantity of Rub to use
She tells me this recipe is adapted from Chef Paul Prudhommes Louisiana Kitchen cookbook (an American Chef known for popularising Cajun food)
Some were inserted as handkerchief godets as the hemline dithered and was gradually falling in 1929
If you have not tried this style, I suggest you give it a try
Open the bag and pour in the melted butter
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