I’ll come out and say it, I’ve never been a fan of turkey. Maybe I’m the Thanksgiving equivalent of Scrooge, maybe I don’t appreciate that turkey’s appeal is more rooted in nostalgia than taste. But if you’d eaten a roasted tire swing every Thanksgiving since you were born, you’d probably harbor nostalgia for that too. And on my totem pole of tasty, turkey isn’t that much higher.
Plucked and trimmed, turkey has the pasty, bloated body of a liposuction patient before the operation, and when cooked it becomes dryer than a mummy self-immolating in the Sahara desert. So dry, in fact, that it has to be smothered in meat goop and fisted with a conglomeration of potatoes, fruits and any other contrasting flavor combos that’ll drown out the blandness. And the damn bird’s so huge it never goes away! On New Years you’re still eating those frigid, morgue-pale slices of turkey on rye. Not to mention that turkey in Shanghai comes frozen whereas you can buy other types of fowl either just-plucked or live.
But I digress. If you like turkey more power to you, but before you decide to cram fowl-zilla in the oven tonight, take a gander at this rundown of tastier, better value poultry found in the city.
Related: Hairy crab, mandarin oranges, and other delicious autumn eats
Benjamin Cost is Shanghaiist’s Food Editor. Email tips, recommendations, and news updates on Shanghai’s dining scene to [email protected].