If you sear the meat on the outside before you cook it, it will retain juices. Locks them in. This is why steak is cooked at a very high temp and roasts are browned before roasting. You can also slow cook to keep meat moist but you need to add a liquid - called braising -and sometimes a lid. A turkey will retain moisture because of the skin, especially if you brush it with oil, but you don't have a whole turkey. I would add a bit of chicken broth to the bottom of the pan (and onions and garlic) Not to cover the meat but just to sit in the liquid, and then bake at 350. You can use water too, but broth is tastier. Baking meat at a very low temp for a long time is how you make jerky - good, but not moist.
at 1:08 PM on Feb. 4, 2009