Baking is the slow and steady winner. You set your oven to 325°F and wait.
All that gentle heat surrounds the turkey like a warm blanket. It cooks from the outside in, giving you tender, juicy meat—if you don’t dry it out.
Fun fact: Baking breaks down collagen in the meat over time. That’s why leftovers make the best sandwiches. Science tastes good.
Why Your Turkey Looks Like a Beige Blob
Baking is terrible for crispy skin. It’s a fact. The low, moist heat keeps the skin soft, not crackly.
You’re basically steaming the bird from the inside. Some people love that. Others? They cry into their gravy boat.
Here’s a quirky detail: Benjamin Franklin wanted the turkey as the national bird. He was ready for baked skin.
