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Old 11-14-2022, 09:36 PM
 
Location: Mountains of Oregon
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My beloved Wife, My beloved Mom, & My Beloved two Granma's. always made wonderful tasty Turkey Dinner......Delicious.
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Old 11-15-2022, 06:30 PM
 
Location: Islip,NY
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This year we decided to get a frozen butterball turkey that's brined. 15 pounds. last 2 years was bell and Evans fresh and I thought the meat was dry both white and dark. We did not over cook either. A waste of 80.00 it was. This years Turkey cost 32.00 so fingers crossed it tastes good. In years past when my mom roasted a turkey when it was done the legs would fall off so you knew it was cooked and it would be yummy. I felt the last 2 turkeys we got the meat was tough. My mom swears that Turkeys injected with antibiotics and hormones taste better than those that aren't LOL.
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Old 11-24-2022, 09:14 PM
 
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Well, it came out tasting better this time. I basically just smothered the crap out of the darn thing with a pile of spices:





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Old 11-25-2022, 06:50 AM
 
Location: A Yankee in northeast TN
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Looks great
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Old 12-08-2022, 06:34 PM
 
3,493 posts, read 3,200,219 times
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Quote:
Originally Posted by steiconi View Post
We like dark meat, so I've been trying to find turkey thighs. A couple of the local stores don't ever have them, and a third store keeps saying they're coming in on Thursday, but they haven't come in 3 weeks. They did have turkey legs this time, so we got some. Better than dry, flavorless white meat.



I found turkey thighs at WalMart a couple months ago. They were awful! Cooked like goat meat; tasted like game. Bah. Threw it out.


I'm done with turkey. Wonder what they're feeding them.
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Old 12-09-2022, 05:00 AM
 
30,395 posts, read 21,215,773 times
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Quote:
Originally Posted by TwinbrookNine View Post
I found turkey thighs at WalMart a couple months ago. They were awful! Cooked like goat meat; tasted like game. Bah. Threw it out.


I'm done with turkey. Wonder what they're feeding them.
The dark meat on mine are always very good pete.
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Old 12-29-2022, 02:34 PM
 
Location: Canada
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As I said in an earlier post, I cook my turkey breast side down so the juices from the dark meat run down into the white meat.

As I was prepping my turkey this year, I suddenly got another brilliant idea... I laid parchment paper across the bottom and up the sides where the legs and front touch the pan. NO STICKING at all when I lifted it out, and a much easier clean-up.

I just gently scraped the drippings off to one side (for the gravy) with a spatula before removing the paper and tossing it out. No scrubbing needed. That's a plus in my books!
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Old 12-29-2022, 02:48 PM
 
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I used to be a stuffer, now I do dressing.

"Stuffing" was too mushy and oily. Some family members now stuff with onions, carrots, celery etc. and serve the veg as sides.

With dressing I use plenty of homemade turkey stock to keep it moist, more liquid than the Pepperidge Farm package calls for. Then bake in buttered pan covered with foil.

I've tried most of PF varieties of dressing, they're all good imo.
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Old 12-29-2022, 03:34 PM
 
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Just took 2nd of three turkeys, bought at Thanksgiving, out of the freezer, to thaw in fridge. We will have turkey dinner, turkey salad, hot turkey sandwiches, and finally, my favorite....turkey soup.
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