How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? I'm considering this because turkey has a tendency to dry out as it's cooked.
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it ...
I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer.
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?