> If you don't want dry turkey, stop overcooking it. A thousand times, this. Whether you're cooking chicken, turkey, pork, beef, eggs, or anything else solid b

> If you don't want dry turkey, stop overcooking it. A thousand times, this. Whether you're cooking chicken, turkey, pork, beef, eggs, or anything else solid built on a protein matrix, overcooking will result in a dry and tough end product[+]. + - The notable exception being very long-cooked proteins, which do relax and become tender again, but require the presence of fat and/or collagen and/or sauce to maintain the experience of juiciness.