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  • I have always found that the best approach is to loudly support the idea that white meat is better -- more succulent, more nutritious, healthier, better with gravy, better on sandwiches, whatever. I always whole-heartedly agree with anyone who suggests they prefer white meat and always offer them the first pick of a breast slice after the bird is carved. And then, after everyone else is settled down with that crap, I get my pick of the legs and thighs.
  • Or jut do what I do.

    Prime Rib
  • As long as it's all (the entire plate) smothered under giblet gravy, it doesn't really matter.
  • I usually don't eat meat. Today is my cheat day. I usually can't tell if I'm eating white meat, dark meat, ham, prime rib, venison, elk, antelope or slow roasted tribble. It's all delicious. I just eat until I pass out on the couch. And then comes the pie...
  • White meat can be good if cooked well (*not* "well done"), hard to do on a whole turkey. Dark meat is good unless you fark it up, which is hard to do, even with a whole turkey.

    The health consequences are not significant for a once-a-year meal, so take your healthiness complaints up with your vegan aunt if you just want to argue about something
  • The key is to take a bite of white and dark meat at the same time.

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  • freddyV: Or jut do what I do.

    Prime Rib


    I'm making one on Saturday!
  • Pocket Ninja: I have always found that the best approach is to loudly support the idea that white meat is better -- more succulent, more nutritious, healthier, better with gravy, better on sandwiches, whatever. I always whole-heartedly agree with anyone who suggests they prefer white meat and always offer them the first pick of a breast slice after the bird is carved. And then, after everyone else is settled down with that crap, I get my pick of the legs and thighs.


    Indeed. In our get togethers, everyone else is worried about making sure there's enough white meat to go around. One of my brothers and I take all the dark meat, a leg and thigh for each of us. We're pretty happy with this arrangement.
  • This year I smoked a 15 lb turkey in my trusty old Weber, yesterday, to be sliced up thin today, served on hot plates with gravy. Smoked white meat is much more flavorful than unsmoked, which can get a little bland, especially on Day 3 of leftovers. I actually had the foresight to practice on another turkey about a month ago, so I had a carcass to boil down for stock yesterday, as well. Now, on to the stuffing and gravy and sweet potatoes.
  • Rene ala Carte: Why not both.

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    Exactly what we have planned! 
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  • MrBallou: As long as it's all (the entire plate) smothered under giblet gravy, it doesn't really matter.


    MrBallou for POTUS
  • Psychopompous: This year I smoked a 15 lb turkey in my trusty old Weber, yesterday, to be sliced up thin today, served on hot plates with gravy. Smoked white meat is much more flavorful than unsmoked, which can get a little bland, especially on Day 3 of leftovers. I actually had the foresight to practice on another turkey about a month ago, so I had a carcass to boil down for stock yesterday, as well. Now, on to the stuffing and gravy and sweet potatoes.


    Stock made from the carcass of a smoked turkey is a precious commodity.   I wish our local locker plant hadn't stopped doing smoked turkeys, they always did a great job.
  • azn_firebug: Pocket Ninja: I have always found that the best approach is to loudly support the idea that white meat is better -- more succulent, more nutritious, healthier, better with gravy, better on sandwiches, whatever. I always whole-heartedly agree with anyone who suggests they prefer white meat and always offer them the first pick of a breast slice after the bird is carved. And then, after everyone else is settled down with that crap, I get my pick of the legs and thighs.

    Indeed. In our get togethers, everyone else is worried about making sure there's enough white meat to go around. One of my brothers and I take all the dark meat, a leg and thigh for each of us. We're pretty happy with this arrangement.


    I went to my SILs for thanks giving a few years ago and she only carved white meat because that's all her family eats, I carved up the dark meat myself, my family are all dark meat people.
  • incendi: White meat can be good if cooked well (*not* "well done"), hard to do on a whole turkey.


    It's not hard at all if you cook @ 330 degrees, 20 minutes per pound, for a stuffed bird (I do unstuffed @325). Place bacon strips on top. Cover with foil until the last hour, then remove to brown the skin. This is my dad's recipe and always yields a perfectly juicy bird. I mean, we do it for both Thanksgiving and Xmas and it's never, ever disappointed.
  • Dark meat is superior, and anyone who disagrees is racist.
  • Arkanaut: Dark meat is superior, and anyone who disagrees is racist.


    Especially when it's named sugar or calls me sugar 😏
  • Gough: Psychopompous: This year I smoked a 15 lb turkey in my trusty old Weber, yesterday, to be sliced up thin today, served on hot plates with gravy. Smoked white meat is much more flavorful than unsmoked, which can get a little bland, especially on Day 3 of leftovers. I actually had the foresight to practice on another turkey about a month ago, so I had a carcass to boil down for stock yesterday, as well. Now, on to the stuffing and gravy and sweet potatoes.

    Stock made from the carcass of a smoked turkey is a precious commodity.   I wish our local locker plant hadn't stopped doing smoked turkeys, they always did a great job.


    Smoked gravy is a gift from the gods
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