The secret is to keep your bird moist...
...and make sure there is plenty of festive stuffing.
(Tugnut Ex of this parish, Wed 15 Dec 2010, 13:54, 2 replies, latest was 15 years ago)

*faints*

( girlinthehole, Wed 15 Dec 2010, 13:57, Reply)

*bastes breasts*

(Tugnut Ex of this parish, Wed 15 Dec 2010, 14:11, Reply)

*pokes thighs*

( girlinthehole, Wed 15 Dec 2010, 14:20, Reply)

*wiggles 'pop-up' timer*

(Tugnut Ex of this parish, Wed 15 Dec 2010, 14:48, Reply)

*plays Pop Up Pirate*

(Cave Duck, Wed 15 Dec 2010, 15:03, Reply)

Ignoring the innuendo
that's actually true, the breast cooks quicker than the legs so if you add enough stuffing you can slow down the cooking of the breast to stop it overcooking.
(PsychoChomp, Wed 15 Dec 2010, 14:01, Reply)

Agreed.
Give the breasts a regular coating of juice.
(Tugnut Ex of this parish, Wed 15 Dec 2010, 14:11, Reply)

Stuffing inbetween the skin and breasts
with a layer of bacon on top, tented in foil, take the foil and bacon off for the last half hour of cooking.

Sorted.
(Himjim died a little more inside on, Wed 15 Dec 2010, 14:18, Reply)

don't necessarily need the stuffing in there
but the foil and bacon plan is the one I follow. Leave the bacon on when the foil comes off though so you get ultra-crisp, saltastic bacon
( Vipros. clever got me this far, then tricky got me in, Wed 15 Dec 2010, 15:23, Reply)