"Greg Pavlov" wrote in message
...

I wonder how much of the need to inject flavor
into turkeys is a result of the one factory-bred
turkey almost all of us buy.

We deep-fried two wild turkeys at work, the day before T-Day. The turkeys
were skinless, as it is much easier to skin one than to pluck one (one
equals a wild turkey). The birds were not injected, as this was the first
time any of these guyz had deep-fried a turkey, yet the bird was amazinly
tender and juicy to eat.

Obviously, I am not culinary expert, but I sure enjoyed the dinner!

Op