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	<title>Comments for Mabry Automotive Group</title>
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	<lastBuildDate>Wed, 26 Jan 2011 15:11:56 +0000</lastBuildDate>
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		<title>Comment on Brining Turkey by philtucker</title>
		<link>http://www.mabryautogroup.com/brining-turkey/#comment-30</link>
		<dc:creator>philtucker</dc:creator>
		<pubDate>Wed, 26 Jan 2011 15:11:56 +0000</pubDate>
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		<description>Thanks for the tip!</description>
		<content:encoded><![CDATA[<p>Thanks for the tip!</p>
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		<title>Comment on Thanks Giving Gas Card Give-A-Way by Dave Gardner</title>
		<link>http://www.mabryautogroup.com/thanks-giving-gas-card-give-a-way/#comment-17</link>
		<dc:creator>Dave Gardner</dc:creator>
		<pubDate>Wed, 24 Nov 2010 20:13:03 +0000</pubDate>
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		<description>55 mph my computer says 3:12</description>
		<content:encoded><![CDATA[<p>55 mph my computer says 3:12</p>
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		<title>Comment on Thanks Giving Gas Card Give-A-Way by Dave Gardner</title>
		<link>http://www.mabryautogroup.com/thanks-giving-gas-card-give-a-way/#comment-16</link>
		<dc:creator>Dave Gardner</dc:creator>
		<pubDate>Wed, 24 Nov 2010 20:12:25 +0000</pubDate>
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		<description>55 mph</description>
		<content:encoded><![CDATA[<p>55 mph</p>
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		<title>Comment on Thanks Giving Gas Card Give-A-Way by Stephen Siefert</title>
		<link>http://www.mabryautogroup.com/thanks-giving-gas-card-give-a-way/#comment-15</link>
		<dc:creator>Stephen Siefert</dc:creator>
		<pubDate>Wed, 24 Nov 2010 19:05:34 +0000</pubDate>
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		<description>C. 3,500</description>
		<content:encoded><![CDATA[<p>C. 3,500</p>
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		<title>Comment on Brining Turkey by Mark</title>
		<link>http://www.mabryautogroup.com/brining-turkey/#comment-13</link>
		<dc:creator>Mark</dc:creator>
		<pubDate>Wed, 24 Nov 2010 13:59:08 +0000</pubDate>
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		<description>I use to wet brine until I read this article several years ago. Dry brining is the way to go. You may want to try it, Less work and great results.

http://www.latimes.com/theguide/holiday-guide/food/la-fo-turkey19-2008nov19,0,7113705.story</description>
		<content:encoded><![CDATA[<p>I use to wet brine until I read this article several years ago. Dry brining is the way to go. You may want to try it, Less work and great results.</p>
<p><a href="http://www.latimes.com/theguide/holiday-guide/food/la-fo-turkey19-2008nov19,0,7113705.story" rel="nofollow">http://www.latimes.com/theguide/holiday-guide/food/la-fo-turkey19-2008nov19,0,7113705.story</a></p>
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