Growing up, my Grandmother thought all the juices in turkey were salmonella so she kept it in the oven untill all those dangerous juices were gone and we were all safe.....from flavor. So now, my girlfriend has to go to special measures to convince me turkey tastes good which is why it's soaking in brine as we speak to maximize the salmonella, I mean juicyness.... We dunked the bird in a mix of 1 cup sugar and 1 cup salt per gallon of water tuesday and let him soak in the juices a couple nights. If it weren't for that, I'd take a prime rib over any meat except maybe a filet.
Us deep north Yankees just found out about deep fried turkeys a few years ago and then burnt our houses down but that does make for a tasty bird but I don't have all the equipment.
At any rate, everybody enjoy your meat of choice and remember; liquor will thin out the grase in the arteries so drink up!
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