Thanks for the quick reply. We're still up preparing for tomorrow. I'm serving today's bird cold for small sandwiches, etc. at a buffet table open house.

I did try adding some liquid, obviously not enough. I would put in about 6 to 8 oz and it would be gone in the next 20 minutes. Good idea about using the cavity juices.

I can't be sure tonight I had a 325 dome since there was little room between the breast and the dome wall. I do know I had 325 pan edge temperature for most of the cook. What would you think about a pan edge temperature of 280 or so? Would the corners of the pan being out in the rising hot air flow be a big problem?