Show us yer Turkey

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Globalti

Legendary Member
The problem with poultry is that you have to cook for long enough to cook the red meat thoroughly, which means you overcook the white meat and dry it out. They are different kinds of muscle and you can even eat white meat slightly pink. I knew a chef in Ramsbottom who was insufferably conceited but he somehow managed to separate the white and red meat and cook the white for less time and it was definitely more moist and tender.
 
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