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Turkey or Pork Pre-cook

Judy Bass.
A day or two before a trip, we buy a half turkey breast or a small pork loin. We cook it (barbecue in nice weather, roast otherwise) and have it for dinner once before we leave. Then I chill it well, cut away the bones and bring the rest along. We have at least two days worth of sandwiches for lunch, along with meat to include in a salad, soup or stir-fry.
 

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