Originally Posted by BrianShaw
I'm thinking it's the size that may have something to do with it. Usually do small birds with success. Big birds go dry.
The more I think about it, the more I come to the same conclusion. After all, I don't remember my mum having any trouble roasting a whole stuffed turkey every Xmas... but then again the turkey was probably in the 6 or 7 lbs range.
Well this one was organic, this may have played some role into it too, perhaps organic free range birds are less fatty than factory birds, and therefore dry out quicker.
Last year I roasted a capon and it came out dry too. I thought it was impossible for a capon to end up dry!
Oh well I think next year I won't host. I'll get invited and make and bring my stuffing.
Originally Posted by Koukouvagia @French Fries
don't be too disappointed, I think turkey is generally a disappointing bird to begin with. The best turkeys I have eaten are ones that are roasted in part or spatchcocked. I really don't understand what the whole hubub is about roasting it whole, it looks pretty but you can't eat a pretty picture and nobody carves at the table anymore.
For me it's a tradition thing. I'm just trying to replicate something that I've had for every Xmas when I was a kid. There's something festive about a beautiful golden brown roasted whole bird. But I think you're right, when the only person to actually see that is the cook, and the meat ends up dry, what's the point.
I won't give up the idea of roasting a whole bird, but will probably try to keep it under 10 lbs.
Now I'm using the leftovers to make turkey broth for tonight...