The pop-up timer article made the point that by the time the dark meat
is thoroughly cooked, the breast meat is dry.
One suggestion I read once, to get all the meat cooked to a safe
temperature at the same time, was to provide a freezing jacket to
cover the breast, as the rest of the bird comes up to room temperature.

Anybody ever try something like this, or do they have their own
solutions? I am not going to dismantle the bird and roast the parts
separately.