- cross-posted to:
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- cross-posted to:
- [email protected]
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This is because the turkey is always so dry.
Seems like something someone who isn’t cooking turkey would say, but in case you are cooking it, or are able to share with the person cooking it, Gordon Ramsey has a turkey recipe that involves buttering the meat directly that has never failed. I like to pre brine for alternative flavor, but for most cases his method is more than sufficient: https://gordonramsay.com/gr/recipes/roast-turkey-with-lemon-parsley-and-garlic/
There’s also a video if you prefer.
Try brining the turkey overnight before roasting. Keeps the bird nice and moist in my experience.
Rather than all of that stress, I’d rather we collectively agree that it’s just not worth it.
Cook smaller poultry.
It’s easier to cook evenly and it usually tastes better anyway.
I don’t agree because I love well cooked turkey, but there aren’t any rules so you’re free to not cook one if you don’t want to! No consensus necessary.
Or just get ham instead. That shit is juicy.
I always preferred ham over turkey
Christmas ham is the best shit ever. I can’t wait to eat it again
Don’t overcook it. A lower internal temp is still safe if held for a period of time, e.g. 145 degrees Fahrenheit for 10 minutes.
lol I forgot all about this
It was about 4 months after the invasion of Iraq, it was a pretty happening year.
Dawg we’re not even 3 days into the Advent season yet, my turkey is still frozen outside waiting 😂
What, the sides cure cancer or something??
