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Try brining your bird, my baked chicken (can't afford turkey on college budget) turned out really nice and moistI because of it. Did mine for 4 hours (lower end of the spectrum for a chicken) and was not salty at all. http://whatscookingamerica.net/Poultry/BriningPoultry.htmMade a cheap thanksgiving dinner on Saturday when I found out two of my roommates would not be having an american thanksgiving. No one should be deprived of stuffing. Using my thermometer we came out alive without salmonella we now have have awesome leftovers as well
