Why do our American friends always treat us to very soft turkey meat and we fail to do so?

 "Before we get into some very important thermal information, let’s lay out some basics. Roasting a turkey is best done in a two-step process. Preheat your oven to 425°F (218°C) and place your properly thawed turkey with its probes in the right place in your oven and let it cook at that temperature for 1 hour. This will help to crisp the skin and get a jump on the cooking process. Then turn the oven down to 325°F (163°C) and cook for the remaining time—until your leave-in probe thermometer sounds.

Prolonged cooking can result in dry, tough white meat. For best results, white breast meat should be cooked to its pull temperature (157°F [69°C]), and not a degree higher.

Thigh and leg meat: slow twitch muscle
Slow twitch muscles are from heavily-worked areas of the animal and are designed for constant, extended periods of activity. They are well-oxygenated and darker than breast meat with more collagen-rich connective tissue.
The web of connective tissue in the muscle of turkey thighs needs to be cooked to and held in a higher temperature range (175-180°F [79-82°C]) to properly dissolve—helping the tough protein become tender.
Once dissolved the connective tissue unwinds, turning into gelatin. This process of connective tissue turning into gelatin is what gives tough, slow twitch muscle meats (like pork shoulder and brisket) their silky, succulent texture."

Thus, in order for all the meat of this bird to be tender, it would be worthwhile to fry the breasts and the rest of these birds separately, to different temperatures.