Thanksgiving: White meat or dark meat ??

Just that.

Dark for me.

Whatever is on the platter when it makes it to me. As long as it's meat I'm good.

Dark

White if it's domestic turkey.

Dark

None of it. Wife, kids and grandchildren like it though

A couple pieces of white as long as it’s mostly dark. It doesnt matter who or how it’s cooked-white meat is dry and flavorless

Prefer a good ham

Both unless my inlaws cook it. They do dehydrated bird.

I eat both but prefer white.

Maybe you need to soak them in your bathtub???

Turkey- breast
Chicken- short leg (thigh)

Prefer dark. Especially the thigh.
Along the back are two little medallions that are my favorite piece

My Grandfather preferred the "part that went over the fence last" that fatty little piece of tail

That tail piece was called the Pope’s Nose and the patriarch of the house had it on his plate.

White no skin

After it's cooked I shred it into medium size chunks and cook it in a slow roaster with a little chicken stock plus some other stuff, dark and white mixed together everyone seems to think its edible

Always preferred dark meat. More moist and better texture. White meat is dry dry dry. Hard to chew and you need to have a mouthful of water to wash it down.

Turkey ain’t so wonderful to begin with, dryer than sawdust. Lots of gravy helps it down the hatch.
We do ham for Thanksgiving unless we get a smoked turkey. Then I am laying claim to the back meat and dark thigh meat on that turd bird.

Dry turkey breast meat? You prepped and cooked it wrong.

Ha! You think I cook for the holidays?

Maybe you should start if whoever cooks for you can't cook a turkey right. lol

Dark for me. I agree white meat is dry. I brine the bird overnight and bake it in an oven bag with stuffing.

I don't cook whole turkeys anymore.I can fit three Turkey Breasts in the roaster I used to cook a whole turkey in.Better off in the long run with more meat and easier to cut.Everyone around here goes for the white meat anyhow.I will hear"I like dark meat,,,I like dark meat" then that sits there while everyone fills their platter with white meat and gravy.Sicilian household here any way so no matter what kind of meal is cooked like turkeys or hams,,there is always a side batch of some kind of macaroni,,usually Baked Ziti with Homemade Sausage and meatballs.If no one wants ham or turkey,,they can go fill up on macaroni while I drink my wine.

Don't laugh. Chair Broil "Big Easy" Air Fryer for up to a 16# Turkey and other meats. Especially chicken wings! Better than fried turkey, NO OIL! Easy, no mess or clean up. Check it out.

(This word is unacceptable on Trapperman) up a rope. LOL.

Hahahaaaaa,,wont even need to use as much salt on it either after that I hear.

This year it will be turkey and lamb tor T Day. We have not set a menu for christmas as of yet.

Bryce

Christmas here is" Festa Dei Sette Pesci" ,,,Feast of the seven fishes for us here.PLUS,,a ham and all the fixins.New Years is a 20 lb.Prime Rib with all the fixins.Macaroni of course goes with all them meals.

Skin only.......with a little gravy

Once you go dark, you'll never go back lol. I'd be happy with a plate of chicken necks!

Chicken hearts for me! I buy them by the 40 lb. case at our local meat locker.

Lucky duck!!

Leg or if small... both legs...

Garry-

I used to think the same way. Wouldn't eat the dry turkey it was terrible.

My wife's turkey is normally great with juice running out as I'm slicing it on every slice. There was a few years when she was learning and young they were not as good yet they were far better than most even then. One a few years back she got busy and one got away from her a little. It was still better than 95% I have had but boy she was up set with herself.
. I don't know what she does I'm smart enough to stay out of the kitchen unless she ask for help with something. I go hunting with the kids and cut wood.(self preservation at work)

Dark meat, I really like the liver, gizzard and heart too.

Dark meat.

If the gravy and taters are good it don't matter!

Gimme that breast...covered in gravy!

dark

Best part of the turkey is the neck. Durmsticks are second best. I brine all my turkeys and they come out great. Always gives a juicy bird. Look up Pioneer Woman turkey brine, it is simple to make. I raise or shoot all the turkeys we eat, store bought birds are injected with sodium and preservatives (read the label on the bird package).

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)!