On Tue, 25 Nov 2014 11:39:32 -0500, Boron Elgar
> wrote:

>On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
> wrote:
>
>>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:
>>
>>> The legs and breast do cook at different times. Like you I never cook a
>>> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
>>> for D. but if I roast a chicken I take off the legs, and roast them separate
>>> to the breast. Same as you I always found that if I roasted one whole, if
>>> the breast was cooked, the legs were undercooked and if legs were cooked,
>>> the breast was overcooked and dry. I reckon we are doing ok))
>>
>>Two fail safe methods for cooking juicy chicken are vertical roasting
>>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>>the skin turns a wonderful brown.
>>
>>*^*^*^*^*^*^
>>
>>I saw a tip on the food network yesterday to get the breast cooked without drying out so
>>it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
>>minutes before roasting. Sounds clever, but I wonder if it really works. It should.
>>
>>N.
>>- show quoted text -
>
>One thing that helps cook a turkey more evenly is to avoid trussing up
>the legs. Leaving the turkey *open* helps the thighs and dark meat to
>cook more quickly, helping it keep up a bit better with the breast.
>
>If the bird is large and the breast gets done first, I put it out, cut
>off the breast meat in two large pieces, cover it, and put the rest
>back in to finish up. By the time the breast has rested, the remainder
>is done and carving and serving can begin....I catch up with the legs
>and thighs towards the end of final prep.
>
>Everyone has a method or two that works to their way of thinking at
>holiday time. There is no one right way to make anything.
>
>Boron

The simplist way to roast poultry so the light and dark meat cook
evenly is to set it in a rack breast down... every year the same
question and every year everyone forgets.