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Can you imagine what that poor bride had to go through to coordinate that wedding partys attire

The distressing keeps it edgy without doing too much

Add the butter

In order to kill that bacteria and be safe to eat, that stuffing has to reach 165F, just like the rest of the turkey

The only reason I have provided a Cajun Gravy in the recipe notes is because I think it works well for when this turkey is made ahead (because reheated turkey breast doesnt retain juiciness as well as fattier meats but this turkey is still moist when reheated!)

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