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Woodworking: Turkey tips from yours truly, with big smiles

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Several years ago, I wrote a column in this space about how to roast a turkey.

I recommended brining the bird and then roasting it "upside down" with the breast pointing down for the first hour or so to force juices into the breast, then turning it right-side up.

As you might expect, I had no idea of whether it would please readers or whether I knew what I was writing about.

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