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Old 11-01-2013, 09:40 PM
Status: "A doctor one day keeps the apple away." (set 5 days ago)
 
Location: Suburban Dallas
51,347 posts, read 44,687,132 times
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Regarding turkey, I prefer only white meat (unlike with chicken where I can be flexible).
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Old 11-01-2013, 10:55 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,474 posts, read 15,178,382 times
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Quote:
Originally Posted by lubby View Post
For me it's the white meat. My husband loves the neck, wings, legs and even the pope's nose (the turkey butt) I never cared for dark meat. My mom loves the neck and white meat and the crispy turkey skin.
The bones.
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Old 11-01-2013, 10:57 PM
NCN
 
Location: NC/SC Border Patrol
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My favorite part of the turkey is the dressing. I force myself to eat a little meat too but really don't like it the first time around.
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Old 11-02-2013, 12:47 AM
 
Location: Tempe and Payson
1,192 posts, read 2,883,778 times
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Quote:
Originally Posted by lubby View Post
For me it's the white meat. My husband loves the neck, wings, legs and even the pope's nose (the turkey butt) I never cared for dark meat. My mom loves the neck and white meat and the crispy turkey skin.
I like the "pope's nose" too. Never heard it called that. My Mom used to say it was "the part that went over the fence last"! LOL I also like the dark meat because it is juicier, not that the white meat is dry because after all, I'm the one that cooks it and it's always wonderfully juicy and flavorful. I make a "special" marinade and the night before Thanksgiving I smear it all over the bird and under the skin as well. Then I put it in the fridge over night.
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Old 11-02-2013, 01:11 AM
 
Location: SoCal
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All of the organs and the butt, I guess.
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Old 11-02-2013, 01:32 AM
 
15,889 posts, read 27,957,838 times
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The ONLY part of the turkey that I want to see in my house is the carcass and the necks. With those, I can make a good stock.

The problem is that everyone around knows my preference. Therefore, I usually get 4-5 of them this time of year. My freezer resembles a turkey morgue.
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Old 11-02-2013, 03:22 AM
 
Location: Montreal, Quebec
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Drumsticks, wings, necks and skin.
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Old 11-02-2013, 03:54 AM
 
Location: Canada
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Quote:
Originally Posted by Dirt Grinder View Post
The "oysters" - I carve the turkey each year so I flip the bird over after carving and pull-out the "oysters." I eat one and anyone who is keeping me company while I carve the bird gets the other one.

The French call this part of fowl "sot-l’y-laisse" - roughly translating to "the part only a fool leaves behind."

Seek-out these gems the next time you roast a chicken or a turkey .
I'm with you, only I didn't know the name for them. Tender and moist and wish the whole bird was covered in them lol. I dig them out of whole chickens too. Just yummy!

Also, our family fights over the Pope's nose.
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Old 11-02-2013, 03:56 AM
 
Location: Florida (SW)
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I prefer the dark meat....but I have fond memories of helping my mother get the turkey ready and she used to fry up the liver and heart in butter or turkey fat, perhaps with some onion, and we shared that as if it were golden. (She also liked "the pope's nose" and the oyster.
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Old 11-02-2013, 06:57 AM
 
Location: East Terrell Hills
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I like turkey breast, as long as I can have some skin.
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