Which of the following is listed as a method to keep a turkey breast moist while the legs and thighs are cooked?

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Different parts of a turkey have different cooking needs: the lean white meat of the breast cooks quickly and can dry out, while the darker meat of the legs and thighs tolerates longer cooking and stays moister. Separately cooking the breast lets you control its doneness independently from the legs, so you can finish the breast to a safe, moist internal temperature without overcooking it while the legs continue to cook. This targeted timing is what keeps the breast moist even as the thighs are done. The other methods don’t specifically address the timing mismatch between the breast and the legs: barding adds external fat but isn’t a reliable solution for timing; basting helps moisture on the surface but doesn’t solve the issue of overcooking the breast if left with the rest too long; “keep moisture inside” is too vague to be a practical method.