Picked up my turkey at the butcher today for a Thanksgiving party tomorrow and it was well under the weight I wanted. Best I could do was add a couple breasts but they're skinless. They're quite large, around a kilo a piece. The complete turkey is already rubbed with herbs, salt, and lemon peel to sit overnight before roasting. Tips on how to get a similar flavor on the breasts? Just repeat the same mix-- or will the flavor come out much stronger without the skin? THANK YOU!
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