Seasoning is very important, but choosing the right cut of meat, at least for me, is the most important factor. I choose my seasoning, height of grill, how much time it will take to cook, all around wich meat I'm using.BBQ is so much more about the seasoning and the sauce, than it is about the cooking. And the same for turkey. The right seasonings and sauces when cooked can make it better than chicken or pork or beef.
Wait, you stuff a turkey with…cheeseburgers?Unfortunately, I just picked up 12 cheese sliders. Half my family demands White Castle stuffing, so I can confirm their will be WC slider stuffing at thanksgiving.
Oh, you meant books, well I hope none contain recipes that include fast food items...
Well, not stuff the turkey, but make stuffing in a pan to go with the turkey. It is a bit silly, since when im done with my herb and veggie mix, it doesnt taste like White Castle anymore, but they insist.Wait, you stuff a turkey with…cheeseburgers?
I do frequent basting, including injecting my basting sauce under the skin. I usually end up with a succulent, moist, juicy breast. (I also rub spices and butter on the exterior before all the cooking starts.Chef here!
The turkey's breast is indeed pretty dull; its dry with almost no fat, hence no taste. But you can make it almost edible by cooking it in a vacuum bag with butter, rosemary and pepper in slow boil water, then finish it in the oven to gave it color for a few minutes.
The thighs are the good part. The fatty brown meat can handle roast-type cooking, with high temperature to brown the meat then a slow cooking in a broth for a few hours. With honey, rosemary, thyme, onions, garlic and wild mushrooms, it pretty good.
But, yeah, Americans tend to favor cooking it whole for way too long, making it pretty dry in the fat-less parts, unless it is pre-injected by salted water or more butter until there's more butter than meat in the damn bird.
Or thrown in a vat of boiling oil, in the least careful way possible.
I think the days of that formula are done - they announced several books in a flury, some six+ months ahead.IIRC, WotC is usually pretty quiet going into the Holidays. I reckon we won't hear about the next book until about the time Call of the Netherdeep is coming out in March, for a May release.
Only if badly cooked.wait... turkeys in america arre dry tasteless birds?
I turned to making stuffing in a pan instead of in the bird. My favorite part of making thanksgiving dinner is chopping the herbs!Only if badly cooked.
My mom's secret--which is not for everyone--is to roast the bird upside down. Then the breast cooks in the juice. But the problem is that it makes the traditional method of stuffing impractical, so a stuffing-loving family would not want to use this method. None of us were ever particular stuffing fans, so my mom would stuff the small cavity instead of the large one.
After 2020, I wasn't so sure myself. (The old joke of the time traveler who dials in 2020 on his device, only for it to respond "Please select a valid year" comes to mind.) Around, this time last year, my mother passed away, so it was a very, very bad time for me.I speculate that, despite the rumors, there will indeed be a Thanksgiving this year. I'm going out on a limb here...
Find someone that really knows how to cook. Ask them to prepare a brisket, a pork shoulder, or a turkey with salt as the only seasoning. If that person knows what they are doing, you'll come back here and apologize.BBQ is so much more about the seasoning and the sauce, than it is about the cooking. And the same for turkey. The right seasonings and sauces when cooked can make it better than chicken or pork or beef.