Just guessing. Lol

I like the dark meat for making soup.

Same with chicken

I think

(dark meat as a kid). Now, I don't even like dark meat for chicken. Go figure...

I like the dark meat.

Dark meat is more moist. Unfortunately, the leg has lots of tendons to deal with, but once the meat is removed from the bone, it’s easy to eat and flavorful.

Should give it a try, this Thanksgiving.

I like the gizzard. And since I cook the turkey, I get it. 😀. Otherwise, the drumstick or other dark meat is preferred to the white breast meat.

My next organic turkey I'll try it .

The meat from the neck is tasty, too, but so much trouble to get to. Nix on the liver.

It's good to know that I'm not the only person who likes the giblets. I always feel a bit primitive when partaking of them.

sauteed in butter, both sides. Don't over cook. It's ok to leave a slight blush of pink in the middle. A little bit of salt and pepper. A little sauvignon blanc to sip. A nice treat after you get the bird in the oven.

Saw Jacques Pepin do that on one of his shows.

Not to be done with a frozen butterball liver, though. LOL

The white meat is almost always too dry and dense and should be saved for sandwiches or a casserole where something can be added to it so it's not like chewing on drywall. When I was a kid we usually had pheasant and grouse for Thanksgiving - much tastier than turkey - my dad would go hunting in the fall and we'd eat what he'd bagged, usually with wild rice (the real kind, not the store-bought commercially grown version) instead of mashed potatoes.

save the rest for soup and sandwiches for the big football game saturday.

war eagle. we just might take 'bama down this year.

The tendons will then be exposed, and can easily be pulled out with virtually no resistance.

Last edited Mon Nov 24, 2025, 02:32 PM - Edit history (1)

Deb, are alive turkeys allowed?

Same with chicken

. . .it is in a turkey and sausage gumbo I make days later.

White/dark meat didn't matter. Salt and pepper, crisp lettuce leaves, and lots of mayo. They lasted at least 2-3 days after Thanksgiving (in Canada it is in October). My brother and I could have lived on them.
I don't eat meat as a grown-up. I will cook some turkey burgers with spicy cranberry relish and brie for my husband and daughter and we will eat them outside on the lanai with some bubbly (my burger will be without the turkey part) and an appetizer platter. I will make a maple-walnut pie for dessert.
The big spread this year will be Xmas. Decorated table and the whole nine yards.

You do the same

Some say it's dry, but that's what gravy is for. Actually, I've never had dry turkey.

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Thanksgiving to you and yours.

I am thankful for DU and its many good people, including you!

IF IF IF the cook knows how to make a good gravy so that I can slather that slab with a ladle of top-notch gravy.

I will leave it at that.

Son loves the drumsticks, sister is with me and shares the thigh, daughters' partner and hubs share in the breast but daughter eats only ham, not liking turkey. There's enough food for everyone plus lots of leftovers!! Love it! We have great traditional sides and one fairly unique family recipe side. It's a lot of work, everything is homemade, but it is worth it.

We're thinking of eating out for Christmas then having treats and present openings afterward, but not sure yet what we will do?

I loves me some turkey noodle soup.

No bird, thank you.