How to make a perfect thanksgiving turkey
If you strap ice-packs to the outside of a turkey before cooking, it results in taking the breast meat longer to cook than the dark. This gives us juicy, perfectly cooked white meat along with the dark, instead being dried out. Plus if you use a blow torch at the end to darken and crisp up the outside, you’ll have a perfect turkey.
Bringing science to the dinner table, bitches 
Link: http://www.nytimes.com/2004/11/24/dining/24SCIE.html