White Meat

Arts & Media Food & Drink
1

Much of my life I hated white meat. I always went for legs and thighs.
Turkey white meat was always the worst, dry and a bone, hard to chew and tasteless.
Untill I tasted it properly cooked!

Now I love it, moist jucy and a tender flavor that makes the mouth water. Here is my method.
Separate the Turkey parts.
Soften a stick or 2 of butter, mix butter with salt and fav spices. I like fresh Garlic and Basil.
Shove as much Butter as you can under the skin.
Cover with any extra skin. I use the skin from the back since the back is gonna make soup.
Cover with aluminum foil and bake at 325 with other parts, separate pans ok.
Baste often, you can use juices pan with the legs and thighs if needed.
Using a meat thermometer cook to 150 to 155 at the thickest part of the breast. I prefer 150.
Remove and immediately cover with aluminum foil. Residual heat will finish the job in 15 to 20 minutes.
Enjoy!

Feel free to post your tips, stories etc:)

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2

I like my meat dark but i dont mind it white either ; )

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3

My fav is the little knob of dark meat where the thigh meets the back.
The leg drives me bonkers with those cartilage things.

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4

I find with pieces of dead bird it's best cooking fairly hot and fast. If I'm baking chicken strips it's usually ~17 minutes at 425F. On the flip side a whole chicken works well in a crock pot. As always, if there's skin, load it up with seasonings of choice between the meat and the skin.

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