The breast section so often dry when whole chickens and turkeys are roasted because breast is light meat so it is easy to overcook and result in dry meat.
Breast section of chicken and turkey is tender. Although chicken meat has long been thought of as naturally tender, there are several factors, including as deboning time, chicken age, and product moisture, that can adversely affect how soft the meat is.
Low in fat, light and a reasonably priced meat option is chicken. The major drawback of chicken breast is that it cannot rely on the fat content to provide insulation or texture, which causes the temperature to shift rapidly when it is cooked.
To learn more about light meat, refer
https://brainly.com/question/14917567
#SPJ4
