this post was submitted on 26 Nov 2025
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I like turkey. It certainly can be cooked in ways where it comes out too dry. I don't like dry turkey breast very much either. But well-cooked juicy turkey dark meat is my jam, no pun intended. And besides, everybody with even the slightest modicum of common sense and good taste knows that the real treat is turkey sandwiches from the leftovers.
Turkey sandwiches are great! Love that. It's my favorite part of Thanksgiving, I don't have to cook the next few days lol
Did a chicken write this?
Bock bock BAGOCK motherfucker
USDA recommended meat temperatures are why people don't like pork or turkey.
A couple of years ago I tried pre-butchering my turkey and it really works. It's useful to be able to cook the bird in one to one-and-a-half hours instead of all fucking day, but the main benefit is that you can cook the white meat until it's 155-160F and the dark meat until it's 195-200F, and both kinds of meat taste great. When you stuff a bird and cook it whole, you have to get the stuffing inside up to a safe temperature, which means both the white meat and the dark meat have to be turned into shoe leather. Also with pre-butchering you can make stock out of the carcass the night before and it makes the most fantastic gravy.