We put the bird in breast down at 11 pm the night before, leave the oven at 200 all night and keep the foils over it loose. Flip the bird at 8, remove half the juice for the gravy later, pour the rest on top of the bird, then turn the oven up to 250, tightening the foil a bit more around the edges. We move the foil about two hours after that, then let it ride until it's time to eat. Turn the oven to low broil for about ten minutes before removing it from the oven. Let it sit while we prepare everything else. Bird's moist throughout--the cornbread stuffing helps a little there, since we butter that stuff up to disturbing levels.
I'm always interested in another way to do the bird, but that way has proven reliable year after year. We have the sprouts, too, but it has never occured to me to fry them. We steam 'em.
