Years ago I used to cover the breast with butter soaked cheese cloth. Leave the ends long enough to touch the pan that the turkey is in. This turns into a self basting thing with the wicking properties of the cheese cloth. Put the cheese cloth on for the first half of the cook or the last 3rd of the cook. I think the evaporation of the juices will slow down the temp rise in the breast and let the legs keep cooking. I don't have enough fridge space to wet brine, but found brine recipe that looked really good. I am currently doing a dry brine. I have attached bith recipes below (hopefully this works).
Attachments
Files (2)