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View Poll Results: Which do you prefer?
Light 3 12.50%
Dark 14 58.33%
Both 6 25.00%
Neither (explain in post) 1 4.17%
Voters: 24. You may not vote on this poll

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Old 12-26-2011, 02:16 PM   #21
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I love the dark meat, especially when it is first cooked, and later in gravy. I like the white meat the next day, cold, with a bit of salt, or in a sandwich. I have had dry, tasteless turkey breast on occasion, but I cannot recall ever having that happen at home. I know a couple people who are so worried about under cooking poultry (and pork) that they tend to cook it way too long.
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Old 12-26-2011, 04:03 PM   #22
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I think that motivates a lot of people to overcook turkey, worry that they might under cook it and cause food poisoning. I totally trust my meat thermometer and commonly accepted temperature guidelines, and also take into account that the temperature will continue to rise after the turkey is out of the oven and resting.

It's not that I need a meat thermometer... It's just that it works so perfectly for me every time.
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Old 12-26-2011, 10:09 PM   #23
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Originally Posted by bakechef View Post
i don't care for the stronger taste of dark meat, nor the fat, veins and tendons that you have to eat around. If your breast meat is dry and tasteless, then it isn't cooked right.

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Old 12-26-2011, 10:20 PM   #24
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Originally Posted by Gourmet Greg View Post
... ... To me light meat seems dry and flavorless ...
If you run into dry and flavorless meat you can be assured the person who cooked doesn't know how to cook.
Now having said that I do like dark meat better.
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Old 12-26-2011, 10:25 PM   #25
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Originally Posted by Gourmet Greg View Post
There's a Chinese restaurant I go to that has a notice they will prepare chicken dishes with white meat only for a $1 extra charge. I've been tempted to ask them if they'd give me a discount for dark meat only.
Now that you brought Chinese restaurant, that is a whole different story, there I only order dishes made out of white meat. Dark meat doesn't really work well in Chinese dishes at all.
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Old 12-26-2011, 10:28 PM   #26
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This thread is interesting. Many (not all) of you cite the dryness of white meat as the reason you prefer dark. It's not that hard to have juicy breast meat along with properly cooked dark meat.

I guess a better question would be: if properly cooked and juicy white and dark meats were offered, would you still pick dark meat?
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Old 12-26-2011, 10:31 PM   #27
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Originally Posted by Andy M. View Post
This thread is interesting. Many (not all) of you cite the dryness of white meat as the reason you prefer dark. It's not that hard to have juicy breast meat along with properly cooked dark meat.

I guess a better question would be: if properly cooked and juicy white and dark meats were offered, would you still pick dark meat?
Yes, I would still pick dark meat!
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Old 12-26-2011, 10:32 PM   #28
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Yes, I would still pick dark meat!
Me too.
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Old 12-26-2011, 10:37 PM   #29
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dark for me. i did cook a turkey breast side down and the white was juicy. i still prefer the dark thigh
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Old 12-26-2011, 11:00 PM   #30
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I guess a better question would be: if properly cooked and juicy white and dark meats were offered, would you still pick dark meat?
Dark. Bring it! Nobody will convince me that white could ever taste as good as dark because of one simple fact: fat content. Fat tastes good. We've been evolved for 100's of thousands of years or millions of years to like the taste of fat. There will never be any way to make white, lean meat taste as good as dark meat, because of the desirable taste of fat. It is genetically programmed into us.
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