I’ve had turkey just about every possible way it can be cooked, and it just isn’t that good.
Doesn’t matter how juicy or dry and it doesn’t matter what herbs or spices are used, it just not that tasty.
Give me a brisket or a standing rib roast or just about anything that isn’t turkey for thanksgiving.
That’s probably because they’re domesticated and bred for breast size and not flavor. The same thing happened to pork.
You can fix this by brining the turkey and adding aromatics to the chest cavity before roasting if you don’t have a smoker.
My point is, if you gotta do that, it’s not good meat.
If that’s the case then chicken, pork, and most cuts of beef aren’t “good meat” either. I can’t think of a food that doesn’t benefit from added flavor. Even pork belly gets cured and smoked to become bacon.
I guess wild foods have flavor without needing cooking and seasoning. But a lot of cooking techniques are there to disguise their gamey flavor.