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Message: <blockquote data-quote="Tales and Chronicles" data-source="post: 8467321" data-attributes="member: 6871653">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.<img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61b.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":P" title="Stick out tongue    :P"  data-smilie="7"data-shortname=":P" /></blockquote>