from today's washington post food section which is totally devoted to thanksgiving.. ..
first, from their "turkey tips"
"Pre-cooling: By icing the breast before cooking while letting the rest of the bird come to room temperature, you reduce the risk of undercooked legs and overcooked breast."
and from their 'nearly perfect bird methodology', this tidbit (sound familiar??)
" Besides, just because you cannot reach perfection doesn't mean you shouldn't strive for it. For one thing, those different cooking times can be brought a little closer together. Allowing the legs to warm to room temperature while cooling the breast with ice cubes gives the legs a head start. Covering the breast with foil during the first part of the cooking further reduces the danger of overcooked dryness."
ah, to be validated by none other than the gastronomic experts at the washington post sure makes me feel good . . :whistle: :woohoo: