Perfectly tender and juicy every time—with a side of crackling-crisp turkey skin.
I'd nailed down the temperature I wanted, but that's really only half the battle. Next question: Turkey breasts have skin and bones. Do those really make a difference in the end product?
This isn't because any kind of magical properties that the skin and bones have. They aren't transferring flavor or juices, as I've seen suggested. All they're really doing is insulating the meat, acting as an energy buffer so that heat doesn't travel into the turkeyas quickly. When the thinner end of the turkey is cooked with no skin and bones, it rapidly reaches its target temperature.
Short answer: There definitely is, and it's very similar to the method I use in that turkey porchetta recipe.The goal is to get the turkey breast to cook evenly, right? To prevent the skinny end from cooking faster than the fat end, all you need to do is find a way to make sure that the turkey is of an even thickness throughout. How do you do that?Just remove two breasts and pack them together top to tail, like a jigsaw puzzle.
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