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Sqwertz

On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
wrote:

> 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.

Cook the turkey breast side down as god intended. The breast stays
perfectly moist (And dry brine first).

-sw