Due to its taste and size, turkey has long played second fiddle to its poultry brethren. Turkey meat, especially the breast, is often dried out, and it's not as rich as that of more exotic birds, like guinea hen or capon. Its heft makes it more difficult to cook than the more flavorful, more manageable, and more common chicken. On Thanksgiving, we're willing to overlook these flaws for the sake of tradition. Still, many try to compensate for turkey's shortcomings by getting creative in the kitchen: We'll deep-fry, grill, brine, even spatchcock in an effort to zest up this bird. But I challenge you to count on more than one hand all the times you've made a turkey entr?e since last Thanksgiving that wasn't a sandwich or a burger. (For that matter, when was the last time you ordered turkey tetrazzini at a restaurant? How about turkey pho?)
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