What is so great about turkey?

Question

Everyone seems to have the traditional turkey roast. Why? It's not that great a meat, it's quite gristly, it's not that exciting, and any other time of year it would be just about the cheapest poultry you could buy. I would much rather have duck or chicken or a rib of beef.

Answer 1

Yeah. It is a tradition. But I think partly becaue even a small turkey is a lot of meat and we usually have a pretty good crowd for dinner. It's relativley inexpensive for meat. And it's in large suplply this time of year. I guess chicken would be an even cheaper option. I spent over $70.00 for a prime rib to feed 6 people. Thankfully I didn't have to have all the trimmings that "traditionally" go with a turkey.
We're having salad, baked potatoes, steamed aspargus (green beans for those who do not like the other veg) and rolls AuJus horseradish and assorted pies & cakes.
That has become our tradition.
And about your dry turkey, someone doesn't know how to cook. I've never made a dry turkey. We hav it every thanksgiving
that's why we swtiched to rib roast for christmas. Too soon to eat Turkey again. We save the Ham for Easter.
And oh, ot's OK to start your own tradition.
Give it a go and have safe, happy holidays.

Answer 2

I totally agree. Turkey is overrated. On Thanksgiving and Christmas, my family has chosen to bypass turkey and go for more tasty fare. Some substitutions we've enjoyed: Vietnamese food, Thai food, El Salvadorean tamales. Yum!

On a few Thanksgivings, we've enjoyed Vietnamese food. We've been the only Caucasian family in the restaurant. People looked at us, probably wondering why we were not having turkey. The meal was ABSOLUTELY AMAZING ... totally out of the turkey's league!

Answer 3

the main to a scrumptious, moist, and flavorful turkey is interior the brining technique. you could make your very own or you ought to purchase a premade one that all and sundry you would be able to desire to function is water. Brine your turkey for no extra suitable than 24 hours and rinse, pat dry. Brush olive oil over the exterior and sprinkle generously with kosher salt and sparkling floor lemon pepper. place in baking pan and roast in 325 degree oven for about a million hour consistent with 5 kilos. Baste your chicken each hour with a blend of melted butter, lemon juice or white wine, and garlic. After 2 hours, loosely conceal the chicken with foil. the indoors temperature needs to realize a hundred sixty five, yet undergo in ideas that the turkey will proceed to cook dinner once you get rid of it from the oven. conceal it with foil and enable relax for 40 minutes until now reducing.

Answer 4

at one time, people would only get turkey at christmastime, and it was a real treat....hence the tradition. nowadays, you can get turkey at anytime of year and its nothing special.
I had goose last year, and it was nice - for a change. I wouldnt want it too often.
I will be having whatever my sister cooks.... i think its going to be a combination of pork roast and beef roast

Answer 5

It's personal choice really. We always have turkey but we also have either duck, chicken, beef or lamb as well. We're just greedy, I guess.

Answer 6

It's a matter of taste I guess. Once a year my family doesn't want anything but a Turkey for Thanksgiving. It's Larapin!

Answer 7

To each his own. Personally, I think Turkey is the best tasting fowl. It's much healthier than beef.

Answer 8

If its grisly, its not cooked properly. I think the reason turkey is usually served is because it is far too large to cook for a regular evening meal. Therefore it is saved for special occasions where large families gather.

Answer 9

it tastes great and is good for you if you cook it right. we make trash can turkeys with a beer under it it makes the meat tender and juicy and the skin nice and crispy golden.

Answer 10

i myself rather a leg of lamb or chicken tastes better than turkey