In my post-Thanksgiving dinner assessment, I'm puzzled by the texture of our turkey. We did the bacon wrapped bird recipe (http://food52.com/recipes...) with a 12 lb organic turkey from Whole Foods picked up just two days ago. It was fully defrosted and it got to a more than adequate temperature. It was not brined. At first I thought, "my what a moist turkey!" But the moist-ness was actually a bit weird and almost gummy. Not like undercooked mushy but more like water-logged weird.
Any idea what might cause this? Or am I just so used to dry meat that this is the way it is supposed to taste? (If so, I think I prefer dry!)