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The purpose of turkey, specifically white meat turkey on typical Thanksgiving plate, is to be a bland lean meat that serves as a pallet cleanser between heavier sides. Yes, it's typically the worst part of the meal - that's the point. It's there to make your stomach and your soul feel better about all that stuffing you just ate.
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With that said, white meat turkey should still have some flavor to it. If your turkey is flavorless and desiccated, odds are it was overcooked. People tend to get over-ambitious on Thanksgiving and buy enormous birds that take forever to cook, which means the white meat on the outer part of the breast dries out while the heat penetrates to cook the rest of the bird.
People do all sorts of fancy stuff to get around this - basting, brineing, super long low and slow cook times, etc - but there's an easier solution. Buy a smaller bird! Even turkey likers don't want to eat that much turkey on Thanksgiving. It's very difficult to mess up a 12-14 lb turkey if you follow a decent simple recipe. I like this one a lot - https://www.number-2-pencil.com/garlic-herb-butter-thanksgiving-turkey-recipe/
- Also, if you're looking for a meat has more character and flavor - it's right there. Dark meat is the superior turkey meat, and unlike white meat, it works on it's own.
