Im very used to being the only one in the conversation who will admit to not liking the standard Thanksgiving centerpiece. But going into the holiday this year, Im seeing and hearing more people willing to speak up about our shared, somewhat controversial opinion. And its about time!
Americans are downsizing Thanksgiving feasts this year due to COVID-19. As a result, chefs and food writers (myself included) are recommending that people either cook smaller pieces of turkey, purchase a smaller bird than their typical 20-plus-pounder, or forego the poultry altogether.
I Hate Turkey Meat: Here’s Why This Lean Protein Just Isn’t For Me
Turkey has a polarizing reputation While many tout it as a nutritious and delicious lean protein, others simply can’t stand it. As someone who falls into the latter camp, I want to explain why I hate turkey meat and why this bird just doesn’t work for my personal tastes
First and foremost, I take issue with the taste and texture of turkey. To me it often tastes rather bland, dry and stringy. No matter how I try to prepare it, the meat ends up having an odd mealy texture that I don’t find appetizing. I’ve tried brining, smoking, grilling, roasting – you name it. But I just can’t get past the naturally dry, chewy texture of turkey. Even when properly cooked, turkey breast in particular often ends up fibrous with a cotton-like mouthfeel. I find most other lean meats like chicken or pork to be much juicier and flavorful.
Another reason I dislike turkey is its propensity to dry out during cooking. Turkey has very little natural fat compared to fattier cuts of beef or pork. As a result it dries out very easily in the oven or on the grill. In fact many brands inject their turkeys with salt solutions just to help it retain some moisture. I don’t like having to rely on flavor additives just to make sure the turkey doesn’t turn into a leather shoe when cooked.
This lack of fat also means you have to be very careful not to overcook turkey or it will turn inedibly dry. I don’t find that level of precision necessary with more forgiving meats like chicken thighs or a pot roast. With turkey, you’re constantly battling dryness unless you babysit it and repeatedly baste. Even then, it’s difficult to achieve juicy, tender turkey that isn’t overly chewy.
In my opinion, turkey is also quite bland and gamey tasting compared to other poultry like chicken. Even with brining, turkey broth, or rubs, I can’t seem to infuse turkey with as much flavor as chicken. The light meat especially lacks any nuanced flavor beyond just being salty. The dark meat does have more flavor thanks to the fat, but I dislike the texture. Overall, turkey just can’t compete with the versatility, juiciness and flavors of chicken in my experience.
The large size of turkeys is another strike against them for smaller households like mine. Even a 10 lb turkey yields a ton of leftovers that often go to waste. I’d rather cook a couple bone-in chicken breasts than wrestle with roast turkey any day. And don’t get me started on trying to defrost and cook a 20 lb turkey for Thanksgiving – what a nightmare!
Preparing turkey is also more challenging compared to chicken in my opinion. There’s brining, trussing, constant basting, delicate roasting, carving, etc. I don’t find it worth the effort compared to simply roasting or grilling chicken parts to succulent perfection every time. Turkey takes more planning, prep work, experience and attention to detail to get right. And it still might not turn out moist and flavorful.
From a health perspective, I also have some concerns about conventionally raised turkey being higher in sodium and lower in heart-healthy fats compared to grass-fed beef or pastured chicken. The high amount of salt solution injected into supermarket turkeys is also off-putting to me from a nutritional standpoint.
While I know some people absolutely love turkey and can prepare it deliciously, I have yet to be convinced. To me, turkey meat is often blander, drier, chewier and more finicky to cook compared to beef, pork, chicken or other lean proteins. The flavor and texture just don’t work for my personal preferences. Of course everyone’s tastes differ – turkey may align better with your needs. But for me, I’ll be leaving this tricky bird off my holiday table and enjoying more fool-proof lean proteins instead.
Eating turkey on Thanksgiving has always felt kind of obligatory
My take on this so-called Thanksgiving “staple”? We make it because we think we have to. But the truth is, who actually cares?
Turkey on its own is usually flavorless, which is where the reliance on cranberry sauce, gravy, stuffing, and myriad other dressings comes into play. And unless the cook really knows what theyre doing, you can bet that the turkey is going to be improperly cooked — most commonly too dry, but sometimes (and most disastrously) still partially frozen.
Plus, its almost always more meat than anyone can realistically consume before the leftovers spoil — let alone at the Thanksgiving table the day of.
I have an burned into my brain of my familys massive turkey carcass last year, still half-filled with usable bits, being dumped into the garbage pail. It was like a bad dream where you watch something horrifying happen in front of you, but youre moving too slowly to stop it. Why did we even make the massive bird if we werent going to finish it and use the carcass to make stock? (Which, by the way, is exactly how you respect a bird.)
As people are looking for ways to downsize their dinners this year with tiny turkeys or breasts instead of whole birds, Im firmly sticking to my position: We should eliminate turkey from the Thanksgiving table altogether.
Why are we even so attached to turkey on Thanksgiving?
When we were younger, we were told that Thanksgiving started when the pilgrims and the indigenous peoples of North America came together to eat turkey. Unsurprisingly, that wasnt the full story.
Ashley Rose Young, a historian at the National Museum of American History, told CNBC that the turkey-centricity of the holiday actually came closer to 240 years after that first Thanksgiving, from a push to get Americans on a national scale more into eating food thats native to the land. She said the addition of turkey as a main dish was meant to distinguish the American holiday table from the British holiday table (though obviously Brits dont celebrate Thanksgiving).
Turkey consumption is really more of a lesson in westward migration and storytelling than anything else, according to Rose Young. “Turkey became the national dish that we eat on Thanksgiving through a decades and century-long process of the regional foods of New England consumed during traditional harvest festivals, making their way through the United States,” she told CNBC.
According to USA Today, this quote attributed to Alexander Hamilton pushed the obligatory turkey narrative along even further: “No citizen of the US shall refrain from turkey on Thanksgiving Day.”
Well, sorry to disappoint you, Mr. Hamilton, but I refrain.
HATE TURKEY MEAT| TRY THIS TURKEY
FAQ
Why do some people not eat turkey?
Some people don’t like turkey because it’s a bit gamier than chicken. Some people don’t know how to cook turkey because it’s a big bird and we only cook them once or twice a year. The breast meat dries out easily if overcooked.
Why is turkey meat so bland?
Mass market turkeys taste bland because they’re bred to maximize size and minimize growth time. The blandness/tastelessness is also something that they often breed for–a tasteless turkey isn’t going to wow anyone but it’s not going to turn anyone off either, and they’re catering to the lowest common denominator.
Why does turkey meat upset my stomach?
Cook your turkey too long, and it’ll be a tough, dry mess. But that’s not the worst way your turkey can ruin your Thanksgiving: Your bird can harbor Salmonella and Campylobacter bacteria, which can cause stomach bug symptoms like diarrhea, nausea, vomiting, and abdominal pain.
Why is turkey not as popular as chicken?
Young birds are more tender, but they lack flavor. People are used to that taste, so turkey tastes too strong for many of them. I guess that being larger, turkeys also take longer to grow to market weight, so they’re not as good an investment for producers.
Does turkey meat go bad?
As expected of any organic foodstuff, turkey meat will go bad if not stored correctly. Sometimes, even with proper storage, turkey meat will lose its freshness with time. It goes without saying, but stale turkey meat is not something anyone should consume. Consuming it will leave you at risk of various health issues like food poisoning.
Why should we not eat turkey?
One of the reasons why humans should not eat turkeys is because they are often grown with artificial hormones and antibiotics. Consuming these supplements when eating turkey can be harmful to the human body.
Why do we eat turkey on Thanksgiving?
Turkey is the king of holiday meats, it is what makes putting up with family worthwhile on Thanksgiving. It is our great privilege to enjoy this delectable bounty of meats both white and dark and we should be forever grateful. I hope that you can experience a flavorful bird tomorrow, and that it exceeds all of your expectations.
Is Turkey a good bird for Thanksgiving?
But even at it’s best, good turkey is just okay. It’s never better than a nice juicy tender roasted chicken, and it’s NEVER better than a fatty duck cooked to medium. Holy shit, duck is so good, why can’t duck be the national bird for Thanksgiving?? Archived post. New comments cannot be posted and votes cannot be cast. Samesies! Whaaaa?!