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I would actually recommend you remove the breasts, regardless of when you will be cooking them. It is very difficult to get the duck breasts to a perfect 125–130°F, the legs to ~15° hotter, and to simultaneously render excess fat and crisp the skin when roasting the bird whole. Cooking the individual muscles separately greatly simplifies this. Also, with ...


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It all depends on how you wrap it for resting. I did exactly what GR suggested. I smoked it for 3.5 hours and got the internal temp to 165. Pulled and placed in an aluminum pan, covered with aluminum foil, wrapped all of that in towels and placed all of that in an ice chest. 3.5 hours later I had the best turkey I have ever eaten and it was still steamy hot. ...


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What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply equilibrium brining and brine your meat for a longer time in a less concentrated solution. I haven't tried it, but according to linked source you'll get desired ...



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