I baste the bird "from the inside" & outside:
Season the cavity well with s & p, garlic powder, paprika. Cut in half an onion, an apple & the citrus fruit of your choice, & keep them in the cavity.
The rest is up to you, but I baste liberally & often. Breast meat is juicy, flavorful, never over-cooked.
Also, the "french" method of slicing breast meat is efficient, easy and impressive on a platter.
20+ yrs. of success.

Ron

Bedford Corners, NY