sf wrote:
>
> 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?

Temperature? Good question. I have never had luck with that
method. I use the time, temperature and weight chart. It was a 12
1/2 pound bird, 6 1/2 hours at 325. I pulled on the leg and it
started to come off. Letting it sit tented before cutting into
it makes carving much easier.