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I don't really cook or eat underdone fowl, not by more than 5 degrees or so anyway.

But things like pork chops and pork tenderloin I cook well below the old-school recommendations.  I'll pull at 135 and let it carryover to 140.  And it is FAR superior to anything cooked even 5-8 degrees more.  And 160?  Forget it, there's zero moisture left.

I like turkey if not dry.  You'd think the turkey lobby would be on it encouraging us to eat it more often.

We all have chicken pretty often.  We eat turkey sandwiches.  But not turkey, it's what for dinner.

The turkey lobby is weak.  
They SHOULD be advocating for buying whole turkeys year-round, but have settled for being bloated and sliced and simple sandwich meat.
They should go the whole roasted chicken route you can get at any grocery store for like $7.00.  Have a family of 6?  That chicken won't do!  Get a $10.00 turkey instead, and feed everyone and then some!  

Plus they don't have the egg lobby to attach to like the chicken lobby does.  The egg lobby does the thumb-breaking for the chicken lobby.  The turkey lobby has no such threat.

They should go the whole roasted chicken route you can get at any grocery store for like $7.00.  Have a family of 6?  That chicken won't do!  Get a $10.00 turkey instead, and feed everyone and then some! 

Problem IMHO is that a whole turkey is a lot more difficult to deal with than a whole chicken...

• The drumstick has a whole bunch of stringy connective bits that are hard to eat around. Chicken drumstick has one piece of cartilage but that's it.
• The same is true of turkey wings. There's a lot more meat than chicken wings, but there's also a lot more inedible stuff in there. 
• Taking a chicken apart into wings/breast/thigh/drum when it's cooked is freakin' child's play. I'm not gonna call turkey "hard" by any means, but it's a bigger effort to be sure. 
• Turkey is going to take significantly longer to cook than chicken. In a two-parent household with four kids (who have homework, might have after-school activities, other BS, etc), do you want to commit to a multi-hour cook when you can do a whole chicken in an hour easy? 

For that family (and bear in mind I'm a family of 5 about 40% of the time, with a 16 yo son who basically makes that 6 from an appetite perspective) it's a lot easier to just buy two chickens. Spatchcock them, season them (10 minutes tops), toss them on the outdoor grill indirect or in the oven at 350-375 for about an hour, and you're good to go. 

When my wife (again, poultry allergy) has other plans, or when she and I decide we're going to cook something for ourselves we don't think the kids will eat (rare because we do that on the 60% of the time they're not here), throwing a spatchcock chicken on the grill is WAY easier than dealing with a turkey. 

Problem IMHO is that a whole turkey is a lot more difficult to deal with than a whole chicken...

• The drumstick has a whole bunch of stringy connective bits that are hard to eat around. Chicken drumstick has one piece of cartilage but that's it.
• The same is true of turkey wings. There's a lot more meat than chicken wings, but there's also a lot more inedible stuff in there.
• Taking a chicken apart into wings/breast/thigh/drum when it's cooked is freakin' child's play. I'm not gonna call turkey "hard" by any means, but it's a bigger effort to be sure.
• Turkey is going to take significantly longer to cook than chicken. In a two-parent household with four kids (who have homework, might have after-school activities, other BS, etc), do you want to commit to a multi-hour cook when you can do a whole chicken in an hour easy?

For that family (and bear in mind I'm a family of 5 about 40% of the time, with a 16 yo son who basically makes that 6 from an appetite perspective) it's a lot easier to just buy two chickens. Spatchcock them, season them (10 minutes tops), toss them on the outdoor grill indirect or in the oven at 350-375 for about an hour, and you're good to go.

When my wife (again, poultry allergy) has other plans, or when she and I decide we're going to cook something for ourselves we don't think the kids will eat (rare because we do that on the 60% of the time they're not here), throwing a spatchcock chicken on the grill is WAY easier than dealing with a turkey.

I believe he's talking about pre-cooked "rotisserie turkeys" in the same manner you find rotisserie chickens at your local grocery store. Some of the problems with prep and cooking that you mention still exist, but they're transferred to the professional kitchens which are better equipped to handle them at scale.

The turkey lobby is weak. 

Stop egging him on 

I believe he's talking about pre-cooked "rotisserie turkeys" in the same manner you find rotisserie chickens at your local grocery store. Some of the problems with prep and cooking that you mention still exist, but they're transferred to the professional kitchens which are better equipped to handle them at scale.

Ahh, got it. I guess I didn't consider that as on a normal week, our O/U on home-cooked dinners is 6.5 lol...

how different can duck be from chicken?

and why aren't turkey eggs sold?

birds are birds