Had an early Thanksgiving dinner tonight for my paternal grandparents - I prepped and cooked the turkey. I should have checked the turkey at the 3-hour mark. I think it was overcooked since the breast meat was rather dry but the dark meat was very moist, thanks to Mr. C's technique of cooking it breast-side down. I think there more grease and water being secreted from the turkey this time - was this due to the higher baking temperature?