Stuffing is EVIL!!!!!!

I am willing to wager a large amount of my small income that the breasts in no way shape or form dried out. A technique that I sometimes use with turkey, when I don’t have the time to brine it, is during cooking, turn the bird breast side down so that the juices run through the white meat.

Might I suggest that, next time, you create a diamond with the foil and only tent the breast meat? You really want the legs exposed. Then halfway through, remove the tent.

I would also suggest that you just pull that little white popper thingy from the breast and throw it away. Either 15 minutes per or use a thermometer in the leg meat is more efficient, I have found.

The method I use is to bake 15/lb and try to shake hands with the drumstick. If the joint feels really loose, it’s done.

Hey look, I feel ya, I sometimes get a bit, ahem…, “strong-minded” in my kitchen. I think a lot of us do. But, hey, how else would we become decent cooks?