> I think turkey is a nasty-tasting bird. It's dry and tough, and no amount of gravy can correct those fundamental flaws.

I have to disagree there. But turkey is probably the least understood common meat out there, and few people know how to cook it without drying it and toughening it. The most common error is to cook it too long, at too low of a temperature -- no amount of basting will compensate for that. Covering in tinfoil helps, too, as it keeps the outside from becoming crusty.

I probably couldn't cook a turkey right myself either; I've just observed enough to see some things that work and a lot of things that don't. On average, I prefer chicken to turkey, but the best turkey I've ever had was far more moist, tender, and flavorful than the best chicken I've ever had.