"Meat reared on land matures relatively quickly, and it takes only a few pounds of plants to produce a pound of meat."

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That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

— Alton Brown