White and dark meats on the turkey cook differently. Dark meat takes longer. When you defrost your turkey, ace bandage two ice packs on the breasts. This will lower the temperature of the white meat when you put it in the oven and "equalize" the cooking time, thus yielding tender, moist white meat.
Likewise, if you're using an unfrozen turkey, place ice packs on the breasts a few hours before you cook the sucker, and take them off only to oil and season the bird before it goes into the preheated oven.
Looks weird, but works a treat. Here's a play by play complete with pictures for you visual learners, like me!
Happy gobble, everyone!
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