It might also be worth mentioning that especially if you're cooking by the meat thermometer it's a very good idea to stick a simple oven thermometer in to check whether your stove thermostat is somewhere close to what you think you're setting the oven to.

Few ovens are really very close, and we've found our current one (inherited with the house) runs 25F to 45F lower than indicated by the built-in thermostat. In an excessively "slow" oven, your meat will come up to internal temperature a lot slower, and by the time the intended "peak" is reached the whole bird will have spent a rather long time soaking at near the maximum, which can affect both flavor and texture. In an overly hot oven, parts of the meat may hit your target while other parts are still pretty cool and perhaps even "unsafe" according to the health people, resulting in undercooking of some parts.

Unless you're "gadget obsessed," a decent enough oven thermometer shouldn't be more than $3 or $4, and will give you a better idea of how often you need to check the progress of your cooking to get things "just right."

John