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The breasts are so large that commercial turkeys can’t naturally mate.
My butcher provides me with a more traditional breed which have not been bred in such a fashion, have a stronger flavor, and all the rest of the hipster nonsense that goes with it.
https://en.wikipedia.org/wiki/Black_turkey
Interesting! The general consensus seems to be that it’s hard to make turkey taste good. We’re going with a smoked turkey this year, really hoping it’ll be tasty!
That is not the consensus around me. For a turkey not to be dry you dont have to soak it in brine – I have never done that. What you should do is, when you take it out of the oven cover it in tin foil, and a towel over the top for 15 – 20 minutes, I think this is sometimes called “resting” it allows the fats that would run out of the bird to congeal before you cut it up… I have also placed a lemon in the cavity of larger birds (with several cuts in the lemon – so it doesnt rupture)
The next turkey I do will be Christmas (we have already had thanksgiving) I have been thinking of wrapping the bird in bacon. But not sure about what this would do to the gravy situation.
On Stuffing – my mom for the past several years has been cooking stuffing in a muffin tray – so that the stuffing muffins form convenient serving sizes.
I always use a Reynolds oven bag for the turkey (haven’t listened yet so I apologize if this option was mentioned). It keeps the turkey moist and flavorful. The stuffing is usually the star of the show, anyway. That and homemade cranberry sauce. Turkey is just along for the ride.
Nope the Oven bag wasnt mentioned, I had never heard of it. How do you baste the turkey if its sealed inside an oven bag?
I think its safer to cook the stuffing outside the bird – I use the cavity to hold lemon, onions, garlic that will season the bird.