I use Steve Raichlen's secret whenever I cook a turkey or chicken (whole or just breast). I whip a stick of softened butter, mixed with a couple of cloves of minced garlic, a tblsp of chopped rosemary, a tblsp of chopped parsley until creamy. Then pry the skin loose from the body of the bird (carefully with your fingers), and spoon in some of the butter mixture inside, between the skin and meat. Massage the outside of the bird to making sure that the butter mixture spreads evenly. Continue doing this, but then leave some of that butter mixture for basting over the skin every hour while the bird cooks. He used a "brush" made of some rosemary sprigs tied together - it's so awesome! Talk about dee-lish! When it's done, the meat will come out very, very juicy and flavorful.