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    Bull Two 20lb Smoked Turkeys

    Spatchcocked two 20lb Turkeys for the Bull. Removed the back and breast bones, Dry brined over night, garlic butter under breast skin, injected with Creole Butter, two hrs at 220, 1 1/2 hrs at 300 till internal temp of 160= Juicy/tastyMeat, crispy skin?????
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