Roast turkey with gravy
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@angryasian101 Exactly right :)
pickledtochus 1 month ago
@angryasian101 - Thanks for the explanation. Great post! :)
rumpole33 4 months ago
@rumpole33
Duck/Goose has a much higher fat content than a Turkey does, so by the time the breast meat is cooked the skin is undercooked and "rubbery" instead of crisp. So you stuff a Goose/Duck, in order to slow down the cooking time of the breast meat so that it cooks at the same time as the skin. With a Turkey, the opposite is true. When the skin is ready, the breast meat is underdone. So you have to apply more "fat" to baste the breast meat while it cooks.
angryasian101 4 months ago
wheres the gravy?
DillyBansal 6 months ago
@PerfectionObsessive - i see. thanks much for the info.
rumpole33 7 months ago
@rumpole33 Turkey must be thoroughly cooked through, duck on the other hand, may be served medium rare.
PerfectionObsessive 7 months ago
i love his voice!!
MyMary7891 10 months ago
didnt he say before that stuffing was put into a duck so that the inside doesnt cook faster than the outside? i guess it must be different for a turkey then. maybe because of its size?
rumpole33 10 months ago
HE MEANS THE BUTTER MILK
CPFCCOUK 10 months ago
clarified butter with the fat removed...what?!
peanutking242 1 year ago