Re: The Grog and Sextant Edition
A fine diavlog. I have been eating and cooking Turkey for years and I never realized before that it was such a difficult meat to cook. It seems that the right stuffing, coating and the judicious use of temperature probes would solve the most difficult culinary problems.
The disclosure that one of the critics of turkey was Canandian was a big hoot. Having lived next to Canada for years (yes, you can see it from near the Peace Bridge and on a clear day across from Lake Ontario), I don't think a blogger whose country that sells goose regularly in their markets should talk about the difficulty in cooking a turkey!