After roasting, it is easy to carve the dark meat since you now have a boneless thigh. To complete the disjointing process, cut the backbone off the breast. You now have two pieces that are composed of a boned thigh and the whole drum and the whole breast with the last joint of each wing still attached. This is 100 degrees hotter than the temperature required for your roast. It is very important to note that oven temperatures tend to vary in each stove.
Oven thermometers are available for a few dollars in markets and hardware stores.
Remember, your oven dial does not necessarily reflect the oven's true temperature. In that position it becomes self-basting because the fat in the skin will melt and flow over the breast during roasting. The fat skin-covered neck cavity sticks up into the air. The breast sits on its large cavity in its pan and creates the hollow in which the heat can circulate to cook the meat faster. If an additional oven is available, these pieces can be roasted separately in another oiled pan.