Thanks for the info about the bags. I used Alton Brown's method of starting the bird off at 500° for about 30 minutes and then lowering the temperature to 350 and putting an aluminum foil breastplate over the breast. So when my Thermometer told me the breast was at 161 I pulled the bird out. At that point the dark meat was in the mid 180s. Didn't do any basting because I was afraid of letting too much heat out.