Cooking & Baking

I heard a story on our local public radio today which was about a guy who does turkeys here (Brooklyn, I think) by boiling them. He is from North Korea, I think, but not sure. Anyway, he won't even use American turkeys. They have to be from North Korea or wherever he's from.

That would be somewhat comparable to this.

His point is that roasting a turkey dries it out. I know whenever the RG and I did a turkey (rare, we almost always would have lamb), he would insist on having several steaming pans of water in the oven, along with the turkey, plus constantly basting it.