Most people I know like dark meat turkey, and we all squabble over the dark meat while the humongous breast sits forlorn. So why do they breed them to have so much white meat? Is it because of YOU?
Sigh... there seems to be a trend among the family feasts we visit, where the breast is cooked way too dry. I really need to properly brine a bird for these people and give them the recipe. If the white meat looks visibly dry, I just avoid it and go straight for the dark.
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