A couple years ago, when shopping for an edible, dead bird for a holiday meal, I noticed that a bunch of the choices available had "water" as an ingredient. The birds were pre-plumped, or something. Maybe someone plumped up the bacon? (I have noooooo idea how.)

I, like you, had foolishly assumed that the only ingredient in a packaged turkey would be, well, a turkey. Silly me.

I've only eaten turkey a few times, but it's always tasted to me like slightly coarser, more textured chicken. I'd much sooner eat turkey than any water bird though (I have memories of roast goose that are not pleasant).

As I'm usually just cooking for myself I find it easiest just to get a tray of a couple of boneless chicken breasts from the supermarket if I'm planning on cooking anything avian.

I don't usually cook meat, which is why I was carefully going down the row reading the ingredients on alllllll the options. I was shopping for a holiday meal, with guests -- my job was to pick up the ingredients, someone else cooked the bird. We wound up with goose, which worked out well. The goose had to go through an esoteric series of preparation steps, though. I was glad that was someone else's job. (I kinda botched the defrosting part, my only contribution. We fixed it.)

Daveeeeeeeeeeeeeeeeeeeeeeyyyyyyyy!!!

Are you doing NaNo this year? :D

*blinks* ... Kulit? Is it you? After all these years???

I'm not going to be doing an "official" nanowrimo this year. I am hoping to get a bit more work done on last year's story, though... it's only about half to two thirds finished so far. So don't be surprised if I put up a "No this is not nanowrimo" post some time in the next couple of weeks.

LOL! It has not been that long! (has it?!)

Meh. I'm currently super behind on NaNo (surprise, surprise).

Good luck with your semi-NaNo, Dave! And good to see your still updating your LJ. At least I got to find you! :P

It feels like forever when a friend disappears for that long.

I'm still at zero this year. I was hoping to get something done, but I've been a bit under the weather lately. Middle age: bleargh.

Proper bacon doesn't have an ingredients list because it doesn't need one. Most supermarket bacon is pork that has been injected with smoke-flavoured-brine to make it taste like bacon. That's why it boils in the pan instead of frying.

It's worth a trip to the butcher for real bacon every now and then, even if you do pay more for it. It's like a completely different food.

That might also explain why there was so much liquid in the "oven dish" (i.e. a broken frypan and an old cake rack) I was using to cook it in.