How does turkey go from being rough/dry/thick to smooth/yummy in sandwiches?!
Answers:
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They take all of the leftover, random, almost uneatable parts of the turkey that is leftover from use in other food products, pulverize it, add chemicals, salts, sugars, artificial flavors and then extrude (like squeezing playdo through those playdo toy things) it into a shape that resembles food. It is NOT real food. Please avoid.
When REAL turkey is cooked at home, cooked properly, it's moist and delicous, and once you've had that, the real stuff, cooked well, you'll never return to the processed, turkey, "lunch meat"
To make a really good, natural turkey, one that won't be dry or taste like cardboard, try to find a raw turkey that does not say "enhanced" on the label, and Google Julia Child's technique. I've roasted about 100 turkeys in my lifetime, and Julia Child's instructions have produced, by far, the very best turkey...moist, juicy, succulent...just TOO darn good.
Depends how it's prepared and what ingredients are put in, as well as the timing of the cooking and preparation processes..
For example a raw turkey may be marinaded in a solution such as a brine before cooking which helps make it tender.
The turkey you like (the really smooth stuff) has likely had stuff added and things done to it during preparation. For example it may have been chopped up then pressed together along with other ingredients like water, salt, spices, and preservatives before cooking.
For what it's worth, my husband and I host Thanksgiving every year for our family and everyone LOVES our smoked turkey. We soak a fresh or thawed bird in water, dry it off, then rub butter all over and under the skin and sprinkle a mixture of spices (aka rubs) on the outside then smoke all day in an electric smoker and it is FANTABULOUS!! : )