I'm with you. It's the most boring meat around.
I have heard that wild turkey tastes much better, but I've never tried it, as I'm not a hunter.
this post was submitted on 23 Nov 2023
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I'd have to say that either chicken breast or lean pork is the most boring meat around. Turkey breast is probably number three, though.
Smoked turkey fajitas. That's the answer.
Consider this: the strong association of turkey with Thanksgiving means that you're not expected to eat it any any other time.
We started doing a rib roast for thanksgiving a few years ago. So much better than turkey!
I also do baked skin-on chicken thighs regularly, which we also like better than turkey, that we simply never have a craving for turkey.
How do you like to do your rib roast? I'd like to do more ribs.
My Mom showed me a reverse sear method, which I've followed for a few years now and has given me a perfectly cooked roast every time. I've fiddled a bit with the exact temperatures and cook times, but here's my latest iteration. You NEED a meat thermometer!
- Night before: scour fat on top, season with salt, pepper, whatever other rub marinade - our meat market sells an amazing wet rub thing that we use.
- Remove from fridge 2 hours before cooking. I usually stick meat thermometer in at this point, stick it in from the side so that most of the thermometer is inside and the tip is approximately at the middle of the roast. This has given me the most consistent results with temperatures.
- Cook in oven at 185F until center is 118F (about 4-5 hours for my boneless 5 pound roast)
- Remove, tent with foil, and rest for about 20 minutes (center should come up to about 125F while resting)
- Cook in oven at 500F for another 12 minutes (necessary for brown crust and caramelizing fat)
- Remove and rest for another 10 minutes.
I did a 5 pound boneless ribeye roast today, and this whole process took about 7 hours. Probably will try bone-in next year, as I didn't realize the meat market I buy from does the remove bones and tie back together thing.
Thank you so much for taking the time! I'll look forward to trying this.
You and me are homies forever now.
Well done turkey (and I've had it done well) is very good. I have sliced turkey sandwiches the rest of the year. It is a lot leaner than fatty brisket/ribs too.
This year we're cooking a 26 lb pasture raised turkey. If it's still not great, we're doing something else for the meat course next year.
So, how did it turn out?
Really good! I don't know that I'll be able to go back to store-bought.
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I like me some deli-meat turkey. But roasted or whatever Thanksgiving prep is not for me. Like chewing soft woodchips.
That's not how turkey meat is supposed to be. Sounds like the breast meat got way too hot and started to dry out.
I only do breast roasts nowadays because the different parts of a full turkey have different ideal final temperatures. Brining and then smoking has resulted in fantastic entrees every year for the last six years. I'm up to making 5 roasts at a time now for each holiday because everyone wants leftovers as well.
Same thing with meatloaf. My whole family loves it but it just tastes like unseasoned beef to me.
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I've had one really good turkey that was deep-fried.
Chicken is the far superior bird, which may be why everybody eats them all the time. Turkey is for sandwiches.
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