Just as bad. Unless they are brined, you are paing extra for a USELESS procedure. You should still cook by temperature and NOT by time. Extra meat in the oven doesn't change anything except to drop the temperature greater when you first put the meat in. Try pre-heating the oven to 25 degrees above the temperature you wish to cook at and then turn the oven down when you put the meat in. I keep my pizza stone in the oven at all times to act as a heat sink and reduce temperature fluctuations from opening the door.
We'll talk about steaks later. I can give you a fool proof method to get a perfect steak and you don't even have to fire up the grill. You do need a vent fan in the kitchen.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
All I know is that the properly prepared and cooked Publix young turkey breasts are BY FAR the best turkey meat I have ever eaten. The others don't even come close. So even if the experts claim they are not the best, to me they are the best.
I brine every year, it makes a huge difference.
"We'll talk about steaks later. I can give you a fool proof method to get a perfect steak and you don't even have to fire up the grill. You do need a vent fan in the kitchen."
Hey, why wait till later? I want that information now!