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|Wed, 11-16-2011 - 5:04pm|
I used to fix about a 12# turkey twice a year. They were never bad, but one year I had to have more people than usual. So I fixed a 20# one. It was dry and I didn't like it at all.
Last fall I was going to have company so I happen to come across a 8# turkey and I want to tell you that it was the best turkey I had ever eaten anywhere. It was tender and juicy. Not fat either. And the next day you just wanted more.....
Then one day on the Food Network I heard a chef say instead of doing a 20 pounder do 2 10-12 pounders because they would taste better and be a better quality than that big one... and the time you would save in the roasting and worry about getting it done would save your nerves for the whole day....... You know he is right... I know some people think that there is some sort of pride in saying that "I did a 25# bird this year" but the truth is that rarely are they that good. I think I would like people to say that She fixed the best turkey I had ever had.......
Just my opinion......lol