On Tue, 26 Dec 2006 12:43:14 -0500, Dave Smith
> wrote:

>
>The turkey was great. The thigh meat was nicely done without
>overcooking the breast meat. After sitting, tented, for 45
>minutes the meat was still nice and warm and sliced beautifully.
>
So, is allowing it to sit is the secret to perfectly cooked white and
dark meat? What temp did you bring it out at and which one did you
check... light or dark?

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