> wrote in message
...
> The pop-up timer article made the point that by the time the dark meat
> is thoroughly cooked, the breast meat is dry.
> One suggestion I read once, to get all the meat cooked to a safe
> temperature at the same time, was to provide a freezing jacket to
> cover the breast, as the rest of the bird comes up to room temperature.
>
> Anybody ever try something like this, or do they have their own
> solutions? I am not going to dismantle the bird and roast the parts
> separately.

Given the fact that you don't need to cremate a turkey like you have been
lead to believe, it is not all that hard.