how do you prepare your turk?
the ones we have cooked, and we have tried everything, frankly last like an old boot. tried deep frying, roasting, breasting, etc etc.
even took one with black powder 10g, you know, just to get that authentic flavor. no joy.
gimme a butterball anyday. flame on !!
make that: taste like an old boot.....
A convection oven. Great for wild turk, duck [especially] and goose.