"... If the white meat is handled like a chicken breast and just barely cooked through, it remains moist and tender. And if the dark meat is cooked for a long time, with moisture, it becomes so tender it gains the consistency of pulled pork. The way to achieve both of these states simultaneously is to braise, and the best starting place is not with a whole turkey but with turkey parts—specifically, thighs and breasts." [New York Times]