White meat gets too dry because when the dark meat is cooked enough, the white is cooked too much.
This year we cooked the cut-up parts for different amounts of time (dark went in a little earlier than the wings and beasts) and they came out great!
.45acp, .40 S&W, 9mm, .38 Spl, .380 acp, 22lr
12 gauge, .223/5.56x45mm, 30-30 Winchester
2 Chron. 7:14 Christians must seek His face