Have always preferred white meat for turkey. I think many people don't bother to use a meat thermometer and tend to dry out the turkey. Cooking to the proper internal temp is what makes the meat moist. You can't tell by looking at something as large as a whole turkey when it is done to the proper temp, each one is a different size and the amount of meat/bones and whether or not you have stuffing make a difference in how fast it cooks.