Has anyone tried putting ice on the breast of the turkey before cooking the bird so that it will cook slower than the thigh meat (Thigh takes longer to cook), so that the entire bird is finished cooking at the same time.
I just heard that this was recommended technique so that you don't dry the breast out while waiting for the thigh to finish cooking.
I haven't tried that, but I have beer-canned the turkey and the chicken, with great results. You leave a little beer left in the can (strong beers give the meat more flavour), then stick the can in the cavity with the open part inside. The heat causes the beer to evaporate, and the steam cooks the bird from the inside. It's usually pretty moist, too.
You just chill the breast before it goes in the oven. By bringing the temperature down, it will finish cooking at the same time as the thigh. Otherwise, you end up drying out the breast as you cook your bird long enough to finish the thigh. Make sense?