A. Ask your butcher how old the turkey is. The majority of birds are slaughtered at about 8-12 weeks, having been grown very quickly and cheaply. As a result, the flesh is effectively ’stretched’ and has no fat cover, resulting in meat that is often dry and coarse. Totally Traditional Turkeys are reared for 2-3 times longer, to full adult maturity in a natural environment, and are never given additives for growth promotion.
Also, the white (breast) meat of a turkey cooks quicker than the dark (leg and wing) meat. It is better to cook turkeys breast side down for the first half to three quarters of the cooking time, which will help to keep the juices in the breast and stop it drying out.