Here's the problem... White meat is done at 160 degrees F. Dark meat isn't safely cooked until it hits 180 degrees. Why would anyone overcook (and dry out) the white-meat by 20 degrees, just to get the legs and thighs up to the proper temperature? I say... "Don't!"
You Will Need:
- 2 tablespoons Worcestershire sauce
- 1/4 Cup apple cider
- 3/4 Cup honey
- 1 (12-ounce) bottle beer
- 1 TBSP salt
- 1/2 Cup Tony Chachere's Creole Spice
- 1/2 Cup olive oil
- 3 Fresh (or thawed) Turkey Breasts
When they hit 160, pull them out and cover everything with foil. Let them sit there, nice and quiet (away from the reach of your hound-dog, if you have one like mine). They'll probably carry-over to 163 or so, no big deal. After 30 minutes, you should be able to carve them up. Cut them right down the middle, then cut each breast laterally, so that a juicy piece of the skin goes with each bite, as shown (below). You will LOVE this turkey! I've been told by several families that I've cooked this for, that "It was the best turkey they had ever eaten!"