Nothing holds center stage like a Thanksgiving turkey. If your potatoes turn out lumpy and your gravy runny, all will be forgiven. But serve a dry, leathery turkey and you’ll have more leftovers than you can shake a stick at. It’s a tricky beast, this illustrious holiday bird. The proportion of white to dark meat creates a cooks nightmare (light meat cooks faster than dark); even the sheer size of the thing is problematic. You could opt for a breast only entrée and face the wrath of the dark meat lover, or you could attempt to de-bone and truss your…
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