I always slow cook my family's birds. 275F until internal temp is 5 degrees below the official recommendation. Then remove from the oven and allow the temp to stabilize. When done properly, the temp continues to rise to the recommended level and the bird has always been moist.
As far as sprouts, I sauté chopped garlic in olive or sesame oil, add a little fresh ground black pepper, cut the sprouts in half until slightly brown and serve them right from the skillet. Usually end up doing several batches.