I really don't eat that much meat anymore but this is a great tip for those who do.
When I used to cook a turkey I made a mistake one time and put the bird in upside down on the roasting rack. It was the moistest turkey I ever made. I must have done that like 20 years ago and have been
cooking them like that ever since, No extra butter needed for basting. Last hour just flip over to brown the skin.
By cooking it upside down all the juices flowed into the breast meat which is generally drier than the rest.