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>the most common cause of tough baked
> poultry is overcooking in dry heat -
>use a new thermometer (one that doesn't
> require poultry to be 190-200 F internal) - and
> follow the guidelines on the bird package.

I`ve had good results with every bird I`ve cooked that had the little
pop-up thermometer in it, and it takes out the guesswork. I don`t know
what temp they are supposed to pop out at, but I don`t recall a dryness
problem happening. I do a lot of basting of the bird - perhaps that
helps.