Anyone try anything new this year?
My hack this year was to use Harold McGee's trick of ice-packing the breast while the rest of the bird comes to room temperature. This retards the cooking of the breast, the idea being that the dark meat cooks more/faster, letting the latter reach 180f about the time the breast makes 160f. Ergo, done dark and moist light meat.
My assessment was that this works really well. I used the high-heat-first, then 350f with foil breastplate (Alton Brown) roasting method, unstuffed.