Last year, I did this thing I read in Real Simple magazine, similar to what Scarlet (?) was talking about: I got a big ol' tub of herbed cream cheese spread (boursin) at the deli, and I mooshed it all up under the bird's skin before I baked it. The boursin melted into the meat, and apparently it was very moist and flavorful- I didn't try it, as I'm a vegetarian. I think I only basted it a couple of times, and the skin got crispy and garlicky while the meat stayed juicy.
This year, my fabulous boyfriend is going to cook a feast for my mom and I. He's cooking a turkey, probably in one of those big bags they use for that- somehow, the bag, which is plastic, is ok to cook in, and traps all the steam to keep things juicy. Also, he's cooking a goose, with orange stuffing. This is a foreign concept to me, but apparently it's popular with Scandinavians like him. Geez, two birds and only two people who eat meat, we're gonna have a ton of leftovers.