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McRib

I’ll probably have to sit out a week for this but, why eat a wing when you can eat a drumstick? Bone to meat ratio of a wing sucks ass.

If simply looking for more meat why not just buy turkey legs

Anyone got a lead on a good turkey leg night joint?
 
Mmm, drumsticks
 

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Not about safety, it's about texture. I cook my chicken breasts to 150-155 they don't need to be cooked to 165 it's about how long they're at lower temps. The chicken cooked to 195 is a lot better flavor and texture I find "just cooked" dark meat to be rubbery.

So I cook my roast chicken in pieces now and pull the breast first and let the dark continue to cook. If I have time I salt the pieces overnight in the fridge exposed to dry out the skin and dry brine the meat. It's gotten so good I'll serve roast chicken at a dinner party.

I do turkey the same way for thanksgiving now.
 
I’m totally on a different program.
For boneless skinless chicken breast I first marinate overnight in lemon juice and cook at 450 for 32 minutes. Works for me
 
Mick D’s Combo 2A increases longevity, hence, repeat customer.
 
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