Brining the turkey before baking can help make it more moist, but all that salt isn't good for ya; many turkeys sold in grocery stores have been injected for similar, moister outcomes, but I still prefer the naturally-raised version from my local 'health food' store. I figure that's what gravy is for...Originally Posted by Spicey
Turkey is dry no matter how you cook it, usually. It's just a dry meat. Why couldn't turkey soup have been the thing way back when?
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