[truthkeeper]

Cook it upside down for the first 1/2 of the cooking time. What happens is all the fat and juice from the dark meat on the bottom baste the breast. After 1/2 time turn it over and cook normally.

I've done this for years too and you're right, the turkey comes out so much less dry. But if you really want to taste a moist, tender turkey try brining in for 8 hours in a kosher salt bath. I finally tried that for the first time last year and WOW, everyone was blown away by that bird. It's a little messy to prepare the bath and you have to find room in your fridge for it, but it really is worth all the effort, trust me.

[ProudVet77]

There's a PBS cooking show called "America's Test Kitchen", and they did just that last year. Would love to try it.
BTW - That cooking show is probably the best on non-cable TV.