Thanks. I am just trying to avoid turkey white meat that is like chewing on cotton, especially as leftovers. Brining seems like a simpler solution than those horse needle flavor injectors.
Got some great advice about steaks; I’m going to try that Sous Vide method. Grew up with an Army Dad who could only afford blade or shoulder roast that he would marinate & pierce until it grilled up as passable steak.
The finer cuts are so expensive now I am still trying to make the cheaper ones come out like porterhouse. Anyone have experience with enzyme tenderizers like papain?
If taste is important....try to find a *native* bird. You might be able to find a local turkey farm ....just make sure you place your order for the bird well in advance, of when you plan to use it. Obviously Thanksgiving is the busy time for these farmers.
Some growers are fussy about what they feed their birds ...and the taste can vary from farm to farm.
The BEST tasting [most natural] turkey is a wild one. Ever year, we always have at least one. After you've experienced a wild turkey ....you'll say...*THIS is what a turkey is supposed to taste like* ...you'll be spoiled.
One thing is that a native bird cooks faster than a frozen Butterball-type ...IIRC, it's only about 11 minutes/pound. I don't like overcooked meat, of any sort.
I think a convection oven is the best way to cook fowl of any type [duck, goose, wild turkey, etc]
Can't believe I'm taking turkey on a beef thread.
