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When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
With a ruler and pencil, mark a line 2 inches from top rim and 1-1/2 from bottom of pot. Center…
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Remove the Legs. Slice through the skin between the leg and body using a large carving knife.…
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