This Year's Turkey Tip

From America's Test Kitchen:

To prevent over cooking of the breast while getting the legs up to temperature, we experimented with icing down the bird's breast. The breast and leg start at 41° when removed from the fridge. After an hour on ice, the breast was down to 36° while the leg was up to 43°. "That 7-degree head start for the leg meant the turkey could stay in the oven long enough to fully cook the dark meat without drying out the white meat."

Very interesting.