Roasting a whole turkey is fraught with compromise. Dark meat is best at one temperature, while white meat is best at another. Whole turkeys are heavy and hard to negotiate out of the oven, and in a moment’s inattention, they overcook and become dry. <br /> <br />Using the Sansaire, you can cook the most flavorful, succulent turkey you’ve ever tasted. Carving is a snap, since you buy your turkey in pieces instead of whole. Does your family prefer more white meat than dark? If so, go ahead and cook an additional turkey breast. You can’t do that with a whole bird!

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