White meat but would rather have a honey baked ham. We are having both

Cook the turkey in an oven bag . Shove it full of whole oranges and limes


No more DRY turkey

Exactly…a brined turkey breast is hard to beat!

Ha! A nice man sized brine perhaps

White meat 100%.

On turkey I prefer breast meat as the legs can be tough, I brine and smoke mine depending on size I cut the breast off so I can pull the breast off the smoker if it gets done before the legs.

That looks good Eric!

Dark meat for me. Grandmother always gets the “Popes Nose”. She’ll fight ya for it!

Last year we did leg of lamb. Man I love the taste of lamb.

John

I used to always prefer dark meat on turkey as it seemed nowhere near as dry as the breast meat.
But then an old timer taught me how to cook just the turkey breast. Now, I don't even buy a whole turkey, just go to the local meat market and buy the big breast raw with skin on them. Depending on the bird, the whole breast can be from 10-17 pounds. By as much as you will need. Last year, they were about $5/pound here. I think they gonna be much higher this year.

Here's how you cook the most delicious moist turkey breast ever. I guarantee.

1. Get you a big raw breast with skin on the outside; cut it in half so you have the two lobes

2. Brine those babies in your favorite brine for 24-36 hours. I buy my breasts the Tuesday before Thanksgiving and start brining them in the fridge. Use your favorite brine, but I like a good pork rub on mine as it has some brown sugar and a little sweet taste to it.

3. Have the pit going Thanksgiving morning and get it in a place where you can maintain the heat at 325-350 for atleast 1.5 hours.

4. Take the lobes out of the brine, pat dry and put on the pit skin side up.

5. Let that baby do its thing for 1 hour. After an hour, start probing the thickest part of the breast lobe. When it reaches a temp of 165, that baby is done. This usually takes about 1-1.5 hours.

6. Take the lobes off and let sit for about 20 minutes, then slice those babies up and be ready for the best, most juiciest, tenderest turkey breast you ever ate.

I put my turkey on my pit at 10AM on Thanksgiving day and it is ready to eat at noon. Give it a try.

Cooking them hot and fast does the job. Tender and juicy.

If I had my druthers it would be red meat. Prime rib cooked to 120.

Doesn't matter as long as it's hot and moist.

White meat dry?

Gravy at the table, or mayo on the sandwich the next take care of that.

White meat has less fat and more protein.

Ham

My wife and I,prefer white meat. I buy a turkey for the 2 of us.This year it is only a 16 pound Butterball,I usually look for a 20 pounder.We have several meals with the white meat,then the dark meat goes into a big batch of Turkey soup.
Nothing better than turkey white meat.
Tom

I prefer the wings and the pope's nose.

My stepmom makes a killer Turkey salad (for sandwiches)!