Dry meat

I hate roasting turkey. It’s one of those things I think I never really get quite right. The one time I did it and the dark meat came out incredibly moist and tender, the breast still ended up a bit dry. It’s saved quite easily with some good gravy, but it still drives me crazy. And that was when I had the turkey cut into parts because I can’t roast a whole turkey in our tiny oven.

I tried roasting just drumsticks and thighs yesterday afternoon, and the meat was every kind of “bad” there is: some pieces were rubbery, others were tough, and some were just so hard that I had to throw them out. There were a few small morsels of moist pieces, but I felt like my entire afternoon was wasted on this meat. I eventually salvaged most of it and made a curry for it, but I still felt like a failure. I’m determined to try a brine to get this right the next time… which will probably be for early Thanksgiving in November.

Some people think cooking comes naturally to people. I think those some people are lazy asses who have no idea how much concentration and work and effort and tweaking goes into these things. Yes, some people have more of a natural interest in cooking, but that doesn’t necessarily make them good. This is one of my cooking fails, along with my attempts at Korean pajeon, Cuban rice and beans, and Portuguese bread (that was so bad that my mom banned me from using her kitchen to re-attempt making it ever again).

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