You are so correct. When the internal meats reach safe temp for consumption, the Turkey (outside) is over-cooked.
There is a fix but takes time and not everyone has the tools or gumption.
Sous vide is the fix. 😉
I’m a little late to this party y’all but you have to inject the turkey to keep it moist. That’s the Cajun way. So interesting though that the French-influenced Canadians and Mainers (is thatthe right word lol?) throw seafood in a batter, just as the descendants of the Acadian French do. Yummy!
Years ago, had a chance to buy one of those after heavy mark down.
But still could not pull the trigger.
Wise choice, they are impossible to roast properly, it will be tough and ghetto tasting.
Ask any professional cook and they will agree. It is a culinary abomination.
You are so correct. When the internal meats reach safe temp for consumption, the Turkey (outside) is over-cooked.
There is a fix but takes time and not everyone has the tools or gumption.
Sous vide is the fix. 😉
I’m a little late to this party y’all but you have to inject the turkey to keep it moist. That’s the Cajun way. So interesting though that the French-influenced Canadians and Mainers (is thatthe right word lol?) throw seafood in a batter, just as the descendants of the Acadian French do. Yummy!