I’ve had turkey just about every possible way it can be cooked, and it just isn’t that good.

Doesn’t matter how juicy or dry and it doesn’t matter what herbs or spices are used, it just not that tasty.

Give me a brisket or a standing rib roast or just about anything that isn’t turkey for thanksgiving.

  • BURN@lemmy.world
    322·
    1 year ago

    Because everyone only eats it once, maybe twice a year, nobody knows how to properly cook a turkey. Combine that with the only turkeys being butterballs from a grocery store and it’s no wonder you don’t like it.

    A properly cooked, quality turkey is incredibly good and is one of my favorite meats. Definitely prefer it over chicken or other poultry

    • Earthwormjim91@lemmy.world
      61·
      1 year ago

      Yeah grocery store turkeys are the blandest factory farmed things on earth lol. There’s a reason why you can get them on sale for like 80¢/lb.

    • rsh@lemmy.worldOP
      4·
      1 year ago

      I’d be happy to find some way that turkey could be prepared that I would be amazed with. Really, I would. But I’ve been disappointed time after time. And it’s not like it was ‘bad’ turkey or whatever, other people would seem to be really enjoying it. So, I felt like somehow I just ‘didn’t get it’.

      There’s plenty of ways I like chicken and duck, but for me beef or lamb are what really satisfies me.

      I’ll have it again I’m sure, but I’d never request it or make it for myself.

      • Kage520@lemmy.world
        6·
        1 year ago

        I did a lot of research before hosting a decade ago, and have now had to host all future thanksgivings since I am apparently the only one in the family who can make a decent turkey. Read on at your own risk:

        1. Turkey bag or a covered roasting pan is a must. Turkey gets very dry easily.
        2. Carefully lifting the skin away from the meat (without ripping it!) will allow you to put an entire stick of herb butter between the meat and the skin.
        3. Flavor injectors are another essential. Just a salty mix of basically Worcestershire sauce and vegetable oil and garlic and pepper. About a half cup total injected all the way in the meat every few inches. Back the injector out partway and push back in on a new path a few times for adequate coverage.
        4. Inside the bag or roasting pan should have some veggies. These cook down to help make a better gravy but I think also just provide more steam to keep the turkey moist.
        5. Sliced apple in the neck might be a myth but I do it anyways haha.
        6. Meat thermometer to make sure you don’t overcook it. Should be slid into the meat like a millimeter away from the inside cavity in the thickest part of the turkey.
        7. Let the turkey “rest” in the pan or bag for an hour after you pull it out of the oven, otherwise the very hot juices will just evaporated away when you start carving.
        8. Carving direction matters. YouTube it. Basically, you remove half of the entire breast in one go and put that on a cutting board and cut it like a bread loaf.

        Seriously I used to hate turkey but with all the above I actually look forward to it.

      • Sunroc@lemmy.world
        2·
        1 year ago

        Have you tried smoked? It really is nice. But generally yeah, I’d rather just eat a nice vegetarian dish than a bland turkey.

      • Drusas@kbin.social
        3·
        1 year ago

        Just add butter to your turkey! Butter makes everything better. I think chefs would consider it sacrilegious for me to do so, but I even add a little bit of butter to duck. Helps it crisp up nicely.

        • BURN@lemmy.world
          2·
          1 year ago

          +1 to this

          We use 2-3 sticks of butter (+smoked paprika/salt) minimum to coat the outside of the turkey. Seals in a ton of moisture and makes it much better.